Crispy za’atar roasted chickpeas served with labneh and topped with lemon zest and parsley. This 30-minute recipe is the perfect side dish to serve alongside any meal!
Za’atar Roasted Chickpeas and Labneh
These crispy, spiced chickpeas are the perfect topper for a plate of labneh, whipped feta, or even a salad. The chickpeas are seasoned with za’atar, cumin, cayenne pepper and salt and pepper then baked until crispy. They’re served over a plate of labneh and garnished with olive oil, lemon zest and fresh parsley.
I love serving this as a side dish with warm pita or crackers. It has some of my favorite flavor combinations and comes together so easily.
Labneh is a thick, strained yogurt popular in Middle Eastern cuisine as a dip or spread. I personally prefer it over yogurt for this recipe because it has most of the liquid squeezed out so it’s thicker, yet creamy. You can find it at some larger grocery stores or at your local international market.
It’s delicious with warm bread, a drizzle of olive oil and a sprinkle of za’atar, but topping it with roasted za’atar chickpeas adds the most flavorful texture and crunch.
Za’atar is one of my favorite middle-eastern spice blends made from a mix of toasted sesame seeds, sumac, thyme, marjoram, and a few other spices. I love it on fish, veggies, or even on eggs.
The savory za’atar seasoning pairs so well with the creamy labneh, and is truly the perfect dip for warm pita or homemade pita chips.
Ways to serve za’atar roasted chickpeas
These roasted chickpeas are so flavorful and easy to make. Here are a few ways you can serve them:
- Over labneh with a drizzle of olive oil and fresh herbs
- With homemade whipped feta and a drizzle of honey
- Over a chopped salad with crumbled feta cheese
- In a wrap with some hummus and fresh veggies
This recipe is one of my favorite simple snacks to make, I know you guys are going to love it!
Other za’atar recipes you’ll love:
Za’atar Roasted Cauliflower
Honey Za’atar Salmon
Za’atar Smashed Potatoes with Chipotle Tahini
Za’atar Roasted Chickpeas and Labneh
Ingredients
- 1 can chickpeas, drained and rinsed (15 oz)
- 1 tbsp za’atar
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- Pinch salt & pepper
Serve with
- Labneh or whipped feta
- Olive oil
- Lemon zest and fresh parsley, to top
- Warm pita or bread of choice
Directions
- Preheat the oven to 400 F
- Pat the chickpeas dry then toss them in the olive oil and spices on a sheet pan
- Roast the chickpeas for 15-20 minutes until crisp, or air-fry for 12-15 minutes
- Serve over a plate of labneh or whipped feta and garnish with a drizzle of olive oil, lemon zest and fresh parsley
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