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+ servings
low carb snacks

Roasted Harissa Chickpeas

Simple delicious recipe for roasted chickpeas with harissa spice mix.
Course Side Dish, Snack
Cuisine African, Mediterranean
Keyword roasted chickpeas
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 24kcal
Author dorothy stainbrook


  • 1 14.5 oz chickpeas
  • 3/4 Tbsp olive oil
  • 1 1/2 tsp harissa spice
  • 1/2 tsp kosher salt


  • Preheat oven to 400 degrees F.  Rinse chickpeas and let them drain. Pat dry with paper towels.  Wrap the chickpeas in a dry kitchen towel and gently rub and massage them to get the skins off.  You want them as dry as possible for the crunchiest chickpeas.  Don’t worry if a few skins are still left on.
  • Spread out the chickpeas on a sheet pan and roast in oven for 15-20 minutes, shaking the pan every 10-15 minutes or so to avoid burning.  Remove the pan from the oven and drizzle the oil on the chickpeas and sprinkle the spices over them.  Using your hands mix everything together thoroughly to coat the chickpeas (let them cool a bit if they are too hot to handle)
  • Roast coated chickpeas for another 20-30 minutes, shaking the pan every 10-15 minutes or so.  Turn off the oven, open the oven door, and let chickpeas cool in the oven for about 15 minutes.  Cool and store in a breathable container.


Calories: 24kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sugar: 1g