Crunchy Chickpeas With Aleppo Pepper and Lemon Zest

By Colu Henry

Crunchy Chickpeas With Aleppo Pepper and Lemon Zest
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
4(244)
Comments
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Zippy lemon zest and mildly spicy Aleppo pepper are tossed together with warm roasted chickpeas for a satisfying snack, which pairs well with everything from a gin and tonic to a cold beer. Tossing the dried, toasted beans in oil after they roast helps gives the pepper and lemon something to adhere to. If you’re not having cocktails, these can be used in a salad in place of croutons or anywhere you want some crunch. If you don't have Aleppo pepper, red-pepper flakes make a fine substitute.

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Ingredients

Yield:About 1 cup
  • 1(15-ounce) can chickpeas, drained and patted very dry
  • 2tablespoons olive oil
  • ½teaspoon Aleppo pepper or red-pepper flakes
  • Kosher salt
  • 1teaspoon lemon zest
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

209 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 8 grams protein; 271 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Spread chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.

  2. Step 2

    In a 10-inch skillet, heat the olive oil over medium-low heat. Add chickpeas and toss to coat in the oil. Stir in Aleppo pepper and season well with salt. Remove from heat and sprinkle with the lemon zest and toss again. Serve warm. Store any leftovers in an airtight container for up to a week.

Ratings

4 out of 5
244 user ratings
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Comments

Mike

Definitely halve the oil

Liz from okc

These are tasty but pretty oily. I can’t imagine snacking on them like a bar snack, which means using your hands. I ate with a spoon. Wondering if half the oil would work.

Jay

We've found that after rinsing and drying the chickpeas, leaving them out overnight to dry further enhances the crunch of the chickpeas, especially on day 2 and beyond.

laura

Do these in the air fryer. Coat with cornstarch.

Heinke

Cut down on calories by spraying with non-stick spray.

Randy

Could have done with a bit less oil. But these are tasty and fun. A good use of my Aleppo pepper in the spice rack.

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