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Za'atar and Lemon Roast Chickpeas

If you're anything like me, you'll be ready for a snack after your workout. Lately, I've been loving roast chickpeas - they're crunchy and flavorful, and full of protein to help build and repair muscle and fiber to keep you full. Once you have the basic method down, there are countless ways to season them - za'atar and lemon is my favorite, but chili and lime is also great and cinnamon sugar makes a nice sweet treat. Some people roast their chickpeas dry and season them after. I like to season mine before. They take a little longer in the oven my way, but the flavor infuse the beans and bake right on to them. Go ahead and make a big batch - they'll keep for several days in an airtight container.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Lauren Keating


  • 1 can 15.9 ounce Chickpeas
  • 1 Tablespoon Olive Oil
  • 1 Lemon juiced
  • 1 Tablespoon Za'atar found in Mediterranean and gourmet shops


  • Preheat the oven to 400*F.
  • Rinse and drain the chickpeas .Pat dry with a towel and pour into a mixing bowl. Add the olive oil, lemon juice, and za'atar. Mix to combine, then spread the chickpeas in a single layer on a baking sheet.
  • Roast the chickpeas, stirring occasionally, for an hour to a hour and a half, or until slightly crunchy.