Harissa Crispy Chickpea Snack (Printable)

Crispy chickpeas tossed in bold harissa spice with smoky, spicy flavors perfect for snacking or salads.

# What You'll Need:

→ Chickpeas

01 - 2 cups cooked chickpeas, drained and rinsed (approximately 1 can, 400 g)

→ Seasoning

02 - 1½ tablespoons olive oil
03 - 1 tablespoon harissa spice blend (store-bought or homemade)
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 - Set the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
02 - Pat the chickpeas dry thoroughly with a clean towel and remove any loose skins to enhance crispiness.
03 - In a large bowl, combine chickpeas with olive oil, harissa spice blend, smoked paprika, cumin, garlic powder, and sea salt; toss until evenly coated.
04 - Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, shaking the pan halfway through, until golden and crisp.
06 - While hot, toss the chickpeas with lemon zest and garnish with fresh cilantro or parsley, if desired.
07 - Allow the chickpeas to cool slightly to maximize crunch before serving.

# Expert Tips:

01 -
  • They're genuinely crispy, not mealy—the kind of snack that actually satisfies when you need something to chew on.
  • Bold enough to feel special, simple enough that you can make them on a Tuesday without thinking twice.
  • Works as a standalone snack, a salad topper, or that thing you bring to share and everyone asks the recipe for.
02 -
  • Drying the chickpeas is non-negotiable; moisture is the enemy of crispiness, and rushing this step is the difference between success and disappointment.
  • The harissa blend you choose matters—some are much spicier than others, so start with what the recipe calls for, taste a cooled chickpea, and adjust before the final roast if needed.
  • They'll continue to crisp up as they cool, so don't wait for them to feel completely hard straight out of the oven.
03 -
  • Make a double batch and store half in the freezer—they re-crisp beautifully and you'll have them ready whenever you need a fast, satisfying snack.
  • Taste the spice blend before committing to the full amount; harissa brands vary wildly in intensity, so a test bite helps you get it right.
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