Crunchy Roast Chickpeas with Za’atar

1-2 tablespoons olive oil

1 400g can chickpeas

2-3 tablespoons za’atar

1/2 tsp salt

Line a baking tray with baking paper.

Thoroughly rinse and drain chickpeas. Leave to dry in the colander or spread out on a tray to dry for 30 minutes.

Heat the oven to 400 degrees celsius.

Add chickpeas to the tray and bake for 25 minutes. Turn the chickpeas every 10 minutes or so.

At the 25 minute mark, test a chickpea for crunch, they should be crunchy but not dry..

Remove chickpeas from the oven and pour into a bowl.

Add the oil, salt and za’atar and stir.

Instead of za’atar, try paprika and cayenne plus salt or cinnamon and honey or ground cumin and kosher salt. Add the oil to each of these variations.

Try an alternative humus recipe and use these chickpeas instead of ordinary chickpeas. Mash the crunchy chickpeas and add tahini garlic and lemon and salt.