Spiced Crispy Chickpeas

A step above your typical bowl of nuts.

Spiced Crispy Chickpeas
Photo: Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Christina Daley
Active Time:
20 mins
Total Time:
20 mins

Chickpeas are a great source of protein—while there are myriad ways to prepare this versatile bean, we love to crisp them up and use them to top salads, garnish soups and stews, or eat by the handful as an afternoon snack. Once you try this method for making your own crispy chickpeas, you'll be cooking up a batch each week. And now, we've transformed this meal prep hero into the ultimate party appetizer. Forget the bowl of stale bar pretzels or mixed nuts—these Spiced Crispy Chickpeas are going to be the snack that your guests can't stop noshing on.

Instead of taking the deep-frying approach, this recipe calls for pan-frying, which keeps things a little lighter. This simple recipe packs big flavor from za'atar, a Middle Eastern seasoning blend composed of a medley of spices, such as thyme, sesame seeds, cumin, coriander, salt, and sumac. Za'atar provides the foundational flavor for these crispy chickpeas, which come together in just 20 minutes. It's as simple as heating olive oil in a pan and allowing the chickpeas to get nice and crispy on the stovetop. Pro tip: Seasoning the chickpeas with za'atar after cooking ensures that the delicate spices don't burn.


  • 6 tablespoons olive oil

  • 2 (15½-oz.) cans chickpeas (garbanzo beans), drained, rinsed, and dried on paper towels

  • 2 teaspoons za'atar seasoning blend

  • ½ teaspoon kosher salt


  1. Heat oil in a large skillet over medium. Add chickpeas, and cook, stirring occasionally, until deep golden brown and crispy, about 16 to 20 minutes. Using a slotted spoon, transfer chickpeas to a medium bowl, and toss with za'atar and salt; serve immediately. (Chickpeas can be stored in an airtight container at room temperature for up to 3 days.)

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