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Crispy Chickpeas

Pairs with Hahn SLH Chardonnay or Hahn Merlot

Serves 4


  • 2 cans chickpeas - drained, rinsed and dried, or 1 cup dried chickpeas
  • 2 tablespoons olive oil
  • 2 tablespoons Za’atar seasoning
  • 1 tsp salt


  • 3 tablespoons dried thyme
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoons sumac
  • 1/2 tsp salt

There are many wonderful spices to enhance crispy chickpeas. My favorite one is za’atar - a common middle eastern spice mix. You can buy it now at most markets or make it yourself. The spices in it are readily available. However, crispy chickpeas are great with most any of your favorite spices. I also like aleppo pepper with lemon zest or Herbs de Provence on chickpeas. Try your favorite spices - you can’t go wrong. A fun and unexpected nibble.


Prepare the chickpeas. If using canned chickpeas, rinse and dry them well with a towel. If you’re using dried, soak and cook with a little salt until done. Drain and let cool completely. Remove the skins that come off and discard, then transfer to a parchment lined baking sheet and let dry for 30 minutes to an hour.

Prepare za'atar seasoning by placing all ingredients in a spice grinder and pulsing 2-3 times. Store in a jar until ready to use.

Heat oven to 400 degrees. Transfer chickpeas to oven and roast for 15 minutes. Remove from oven and toss with 1 tablespoon olive oil and 1 tablespoon seasoning. Place back in the oven and continue roasting until crispy, about 20-25 more minutes. When crispy to your liking, remove from the oven, transfer to a bowl and toss with remaining 1 tablespoon olive oil and 1 tablespoon za’atar. Taste and adjust to your liking.



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