Snack / Middle Eastern
Spicy Za’atar Roasted Chickpea Snack Mix
Crunchy roasted chickpeas tossed with toasted pepitas, pistachios, and dried apricots in a smoky za’atar spice glaze.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 35 minutes
- Total
- 45 minutes
- Serves
- 10
Gather your ingredients
Everything you need.
Allergen notes
- Contains sesame.
- Contains tree nuts, including any nut milk or nut butter listed.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oven to 400°F (200°C). Pat chickpeas very dry with towels, then toss with olive oil, za’atar, Aleppo pepper, paprika, orange zest, salt, and maple syrup.
Spread seasoned chickpeas on a parchment-lined sheet and roast 30 to 35 minutes, shaking every 10 minutes until deeply crisp. Test a cooled chickpea before judging crispness; a hot centre can seem softer than it will after cooling.
Toast pistachios and pepitas in a skillet over medium heat for 3 minutes until fragrant; cool slightly.
In a large bowl, combine roasted chickpeas, nuts, pepitas, dried apricots, raisins, and sesame seeds. Toss until evenly distributed.
Cool the chickpeas completely before combining with the remaining ingredients for serving. Keep dried fruit separate from any chickpeas being stored so moisture does not soften them.
0 of 5 steps complete
A little kitchen know-how
- Air-dry chickpeas for 30 minutes before roasting for maximum crunch.
- Add 1 teaspoon granulated garlic for extra savory depth.
- Break large apricot pieces so every handful has fruit balance.
Make it yours & keep it well
Use extra pumpkin seeds instead of pistachios; za’atar may still contain sesame, so check its label.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Keep dried fruit separate from chickpeas until serving because moisture transfers between them. Cool chickpeas thoroughly before refrigerating.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
210 kcal · Protein 7 g · Carbohydrates 22 g · Fat 11 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I use air fryer instead of oven?
Yes, cook seasoned chickpeas at 390°F for 16 minutes, shaking every 5 minutes until crisp.
How do I keep it crunchy?
Reheat just the chickpeas on a tray until hot and dry, watching closely. Avoid reheating dried fruit and nuts repeatedly or adding non-food desiccants.
How do I refresh soft chickpeas?
Reheat just the chickpeas on a tray until hot and dry, watching closely. Avoid reheating dried fruit and nuts repeatedly or adding non-food desiccants.
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