Transform an unsuspecting can of chickpeas into these crazy flavorful, crispity crunchity crispy roasted shawarma chickpeas. They’re perfect for topping and for snacking!
I legit cannot get my healthy chicken shawarma bowls off my mind. I finished up the last of the leftovers for lunch the other day and immediately added the ingredients back onto my grocery list for the upcoming week. I may mix it up this time, swapping the fluffy quinoa for a bed of leafy greens (shawarma salad FTW!) but the flavor profile will remain the same: delicious!
Because I’m impulsive and can’t wait for my weekly grocery run, I decided to shawarmatize (pretend that’s a word) some crunchy roasted chickpeas.
Can I get a heck yes?
Heck YESSSSSS!
Wait, was I the only one shouting that? How embarrassing.
Anywho! Let’s quit the chitchat and move on to the easy peasy recipe!
This rockin’ recipe is gluten-free, grain-free, vegetarian, vegan, dairy-free and just overall deeeeeelish!
serving suggestions for shawarma chickpeas
- salads
- sandwiches/pitas/wraps
- as a taco meat replacement in tacos or burritos
- rice bowls
- shawarma bowls <— YES!
- soup garnish/topping
- snacking
- seriously, by the fistful!
- DO IT
Crispy Roasted Shawarma Chickpeas
I love this recipe fiercely and we make these shawarma spiced chickpeas a LOT around here.
Using dried chickpeas instead of canned? Fabulous! That simply means you can make MORE! Woot!
so. . . how were they?!
Phenomenal! They’re a wee bit fiery from the cayenne (YES PLEASE!) and gloriously addictive. The zesty blend of spices were spot on and I can say hands-down these are lead contender my favorite chickpeas of all time. Aside from THIS chickpea, of course. Duh.
I cannot be trusted around a tray of these, I’ll legit eat the entire thing in a sitting.
Occasionally I’ll exercise control and only eat half a tray at a time, but let it be known that I don’t stop thinking about the remaining half until I finally get to deliver it into my face.
I have issues.
I also have more chickpeas to roast, huzzah!
Crispy Roasted Shawarma Chickpeas
Ingredients
- 15 oz can of chickpeas or equivalent
- 1 TBSP olive oil
- ¼ tsp sea salt
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp ground turmeric
- ⅛ tsp cayenne pepper
- ½ tsp lemon zest
Instructions
- Pre-heat oven to 400°F
- Drain the chickpeas in a colander or sieve and rinse well.
- Pat the chickpeas very dry with a clean dishtowel. The drier the chickpeas are, the crispier your end result. If you have time, leave them to air-dry for a few minutes.
- Next toss the chickpeas with olive/avocado oil and salt until lighlty coated, then arrange in an even layer on a baking sheet.
- Roast on the center rack for 20 to 25 minutes until crispy on the outside and soft in the middle. Stir or shake the pan of chickpeas at the 10 minute mark for even crispiness.
- While still hot from the oven, add to a bowl with your spices then mix with a spatula or spoon. Hand mixing works too but if you stick your hands in this shawarmatastic seasoning your fingers will most definitely turn yellow from the turmeric. (my hands were legit yellow for a day! lol!)
- Serve while the chickpeas are still warm and crispy. As they cool the crispiness will be replaced by a nutty chewiness which I think is equally awesome. Feel free to try them both ways! I’ve gotten into the habit of eating a few handfuls straight from the oven and saving some to snack on or top dishes with later.
Notes
Nutrition
If you get a chance to try these crispy shawarma roasted chickpeas, let me know! Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
Questions & Reviews
These are great! I’ve roasted these before with different spices, but these are good. Even though I couldn’t find my zester. Can you just squeeze lemon juice on them?k
Hi Linda! Lemon juice will soften them so I’d just skip the zest and you should be good to go! I’ve skipped it a few times when I didn’t have lemons handy and it’s still great!
Oh my Goddess! Just made a batch… husband & son are away and I devoured the entire addictelicious bowl. Still licking my tumeric stained fingers.?
Had no smoked paprika, so added 1/4 tsp chili powder for a little sub sumthin. Look forward to another excuse to “try” a batch when I buy smoked paprika. ?
Thanks Jenn!
Whoops, so caught up in my Uber-yumm flavoured chickpea-riffic haze, that I neglected to rate the recipe.
Remedied now.
YUM!!!!!!!!!!!!!!!!! These are a must try. I am thinking trail mix, salad toppers, just snacks by themselves. Thank you for sharing.
YES to all of the above!!! Hope you adore them as much as we do!
I love roasted chickpeas! Thanks for this recipe.
Thank you! Needed another appetizer for a
dinner with a friend who’s given up dairy, gluten, and all processed foods – and I was stuck!
Perfection!!
Ahhh yay! Hope they’re a hit – we flipping LOVE these crispy chickpeas!
Loved this for a snack idea! I always have the munchies in the afternoon and these were AMAZING!
You don’t list cayenne pepper in the ingredients list/directions. It only appears in the notes warning us to use more or less depending on our desired level of spiciness. Need to update your recipe.
Hi Becky! I did a quick double-take but it’s absolutely there right after the turmeric. I have the spices listed in order of amount used. Feel free to use more or less to taste!
I’m totally going to use the word “shawarmatize” from now on. And give me ALL these chickpeas! So perfect for nonstop snacking 🙂
I have been obsessed with shawarma for months but my favorite place is all the way in Austin! There will totally fix my craving.
I love this idea so much, such a nice snack idea.
Rachael xx.
theteacozykitchen.blogspot.co.uk
Thanks Rachael! These chickpeas are def my go-to snack lately and they’re so easy to make!