Harissa Chickpea Crispy Snack (Printable Format)

Bold harissa-spiced chickpeas oven-roasted to a crispy, smoky crunch with fresh herb garnish.

# What's Needed:

→ Chickpeas

01 - 2 cups cooked chickpeas, drained and rinsed

→ Seasoning

02 - 1 ½ tablespoons olive oil
03 - 1 tablespoon harissa spice blend
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon ground cumin
06 - ½ teaspoon garlic powder
07 - ½ teaspoon sea salt

→ Optional finishing

08 - ½ teaspoon lemon zest
09 - Fresh chopped cilantro or parsley for garnish

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry thoroughly with a clean towel and remove any loose skins to enhance crispiness.
03 - In a large bowl, toss chickpeas with olive oil, harissa spice blend, smoked paprika, cumin, garlic powder, and sea salt until evenly coated.
04 - Spread chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, shaking the pan halfway through until chickpeas are golden and crisp.
06 - Remove from oven. While hot, toss with lemon zest and garnish with fresh herbs if desired.
07 - Allow chickpeas to cool slightly before serving to maximize crunch.

# Expert Advice:

01 -
  • They're impossibly crispy on the outside and tender inside—a textural revelation that keeps you reaching for more.
  • Harissa does all the heavy lifting, so you get bold North African flavors without fussing over a dozen spices.
  • Ready in under 45 minutes, and they taste like you spent way more effort than you actually did.
02 -
  • Wet chickpeas become chewy, not crispy, so don't skip the drying step no matter how rushed you feel.
  • Halfway through roasting is non-negotiable—shake that pan or you'll end up with burnt edges and soft centers.
  • Store leftovers in an airtight container, and if they soften after a day, a quick blast in a hot oven brings back the snap.
03 -
  • If your harissa blend is extra spicy, use slightly less and taste as you go; some brands vary wildly in heat level.
  • Remove the chickpea skins before roasting and you'll get noticeably crispier results, though it's not strictly necessary.
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