Description
A flavorful and protein-packed dish featuring crispy za’atar roasted chickpeas served over creamy labneh, perfect as a snack, appetizer, or light meal.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tbsp za’atar
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 cup labneh
- Chopped cucumbers (optional, for topping)
- Chopped tomatoes (optional, for topping)
- Fresh parsley (optional, for garnish)
- Drizzle of olive oil (for serving)
- Pita or crusty bread (for serving)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the chickpeas dry using a paper towel to remove excess moisture.
- Transfer the chickpeas to a bowl and toss with olive oil, za’atar, salt, and garlic powder until evenly coated.
- Spread the chickpeas out on the prepared baking sheet in a single layer.
- Roast for 30-35 minutes, shaking the pan halfway through, until chickpeas are golden and crispy.
- Let the chickpeas cool slightly after roasting.
- Spread labneh on a plate or shallow bowl.
- Top the labneh with the roasted chickpeas, cucumbers, tomatoes, and parsley if using.
- Drizzle with olive oil and serve with pita or crusty bread.
Notes
- For extra crispiness, dry the chickpeas thoroughly before roasting.
- You can store roasted chickpeas in an airtight container for up to 2 days.
- Use store-bought or homemade labneh.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
