Za’atar Roasted Chickpeas and Labneh

Why You’ll Love Za’atar Roasted Chickpeas and Labneh Recipe

The crunchy, aromatic chickpeas contrast beautifully with the smooth, tangy labneh, making a dish that’s both satisfying and refreshing. It’s quick to pull together (about 30 minutes), requires minimal ingredients, and works as a versatile side, dip, or topping. The Middle Eastern spice blend (za’atar) lends a warm, herby depth, while the lemon, olive oil, and parsley brighten everything up.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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 of salt and pepper

Serve with

• Labneh or whipped feta

• Olive oil

• Lemon zest and fresh parsley, for topping

• Warm pita or bread of your choice

Directions

1. Preheat your oven to 400°F (about 200°C).

2. Pat the chickpeas dry, then toss them on a sheet pan with the olive oil, za’atar, cumin, cayenne pepper, salt, and pepper until evenly coated.

3. Roast the chickpeas for 15–20 minutes (or air-fry for 12–15 minutes) until they become crisp.

4. Spread labneh (or whipped feta) onto a serving plate. Top with the warm za’atar-roasted chickpeas. Drizzle with olive oil, and finish with lemon zest and chopped fresh parsley. Serve with warm pita or bread.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Swap the labneh for whipped feta if you prefer a slightly tangier, less creamy base.

• Stir the roasted chickpeas into a salad for extra crunch and flavor.

• Use the chickpeas as a topping in wraps with hummus and fresh veggies.

• Add a drizzle of honey over whipped feta and chickpeas for a sweet‑savory twist.

Storage/Reheating

Store any leftover roasted chickpeas separately from the labneh in an airtight container at room temperature (for up to 2 days) to keep them crunchy. Reheat briefly in the oven or air-fryer (5–10 minutes at ~180 °C) to restore crispiness before serving. Labneh should be stored in the refrigerator and served cold; you can assemble just before eating for the best texture.

FAQs

What is labneh?

Labneh is a thick, strained yogurt cheese common in Middle Eastern cuisine. It’s creamier and thicker than regular yogurt because most of the liquid whey is squeezed out, making it ideal as a dip or spread.

Can I use regular yogurt instead of labneh?

You can, but the result will be thinner and less creamy. For best texture, strain yogurt overnight using a cheesecloth or fine strainer to approximate labneh’s consistency.

Is za’atar the same everywhere?

Not exactly. Za’atar is a spice blend — generally a mixture of dried herbs (like oregano or thyme), toasted sesame seeds, sumac, and salt — but composition can vary by region and brand.

What if I don’t have za’atar?

You could mix your own approximate blend using dried thyme or oregano, sesame seeds, sumac (if available), and salt. It won’t be exactly the same, but will still give a similar herby‑nutty flavor.

Can I make this recipe gluten-free?

Yes — chickpeas, labneh, and the spices are naturally gluten-free. Just make sure the pita or bread you serve with is gluten-free (or use gluten-free crackers).

Can I use dried chickpeas instead of canned?

Yes. If using dried chickpeas, soak and cook them until tender, then drain, dry, and proceed with seasoning and roasting. Texture may vary a bit compared to canned chickpeas.

How can I make the chickpeas extra crispy?

Make sure to pat them dry thoroughly before roasting, and spread them in a single layer on the pan so air circulates evenly. Also avoid overcrowding the pan.

Will the chickpeas stay crispy over time?

They’ll be crispest right after roasting. If stored, they may soften — reheating in the oven or air-fryer helps bring back some crispiness.

Can I add other spices?

Certainly. You could experiment with smoked paprika, garlic powder, or a pinch of chili flakes for extra heat or smokiness — but keep in mind this may change the traditional za’atar flavor profile.

Is this recipe vegan?

It depends on what you serve it with. The roasted chickpeas themselves are vegan. If you use labneh (a dairy product), it’s not vegan — but you could substitute with a plant-based yogurt or vegan “labneh-style” spread if you like.

Conclusion

This za’atar roasted chickpeas and labneh dish is a simple yet flavorful way to elevate a humble tin of chickpeas. The contrast between crunchy, spiced chickpeas and creamy, tangy labneh — brightened with lemon and parsley — makes for a versatile snack or side that feels both comforting and fresh. Quick to prepare and easily customizable, it’s perfect for a speedy weeknight accompaniment or part of a mezze spread. Enjoy experimenting with it and making it your own.