Middle Eastern · PANTRYHOP RECIPE
Roasted Chickpeas with Sumac
35 minutes · 4 servings · vegan
A crunchy spiced snack that uses the bright flavor of sumac.
Ingredients
Check you have the quantities below.
- 2 cans (15 oz/425 g each) canned chickpeas, drained and rinsed
- 1 1/2 tbsp olive oil
- 3/4 tsp salt
- 1 tsp sumac
- 1/2 tsp ground cumin
Let’s make it
- Heat the oven to 425 F/220 C and pat chickpeas dry.
- Toss with olive oil, salt, sumac, and cumin.
- Roast on a baking sheet for 25 to 30 minutes, shaking once, until crisp.
- Cool 5 minutes before serving.
Serve cooled chickpeas in small portions for easier snacking.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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