Crunchy za'atar chickpeas
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Crunchy za'atar chickpeas
Chickpeas contain phytoestrogens – plant-based compounds that mimic the effects of oestrogen in the body. It means these spiced morsels are a great healthy snack
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
221Kcal
Fat
9.5gr
Saturates
1gr
Carbs
19gr
Sugars
0.7gr
Fibre
9gr
Protein
10gr
Salt
1.1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 x 400g tin chickpeas, drained and rinsed
- 2 tsp extra virgin olive oil
- 4 tsp za’atar
- sea salt flakes
Step by step
- Tip the chickpeas onto a paper-towel-lined baking tray. Gently rub to remove any excess moisture, discarding any loose skins. Discard the moistened paper towel and lay the chickpeas out on fresh, dry towels. Leave for 4 hours, or ideally overnight, to dry out the chickpeas – the longer they are left, the crunchier they will be
- Preheat the oven to 200°C, fan 180°C, gas 6. Spread the chickpeas out on a baking tray – no need to line, the direct heat from the tray will help the chickpeas crisp up. Roast for 25-30 minutes, stirring every 10 minutes, until deeply golden. Toss the hot chickpeas with the oil, za’atar and some sea salt flakes to taste and leave to cool on a plate. Store in an airtight container for up to 5 days.
