Chickpeas, often celebrated for their protein content, have a significant amount of starch as well. It's the amylose content that helps provide the structure that leads to the crazy-crunchy final result. Sumac, a maroon-red berry that's dried and crushed, contributes a pronounced tartness to the spice blend from significant levels of malic acid (think green apple, rhubarb). The tiny bit of vinegar sprinkled on the chickpeas helps some of the spice adhere to your fingers, giving you a second chance to enjoy the salty-spicy-sumac blend.

Recipe by Oxmoor House October 2014


Credit: Oxmoor House

Recipe Summary

10 mins
1 hr 15 mins
Serves 12 (serving size: 1 1/2 tablespoons)


Ingredient Checklist


Instructions Checklist
  • Preheat your oven to 375°.

  • Place the chickpeas on a baking sheet and bake in the oven for 10 minutes to dry them well.

  • Combine the sumac, the salt, the red pepper, and the olive oil in a medium bowl. Transfer the chickpeas to the bowl and toss.

  • Return the chickpeas to the baking sheet.

  • Bake at 375° for 55 minutes or until crisp and browned, stirring occasionally.

  • Transfer the chickpeas to a serving bowl and sprinkle with red wine vinegar. Serve immediately. Or if you're making these ahead of time, omit the vinegar and store the chickpeas in an airtight container.


Cooking Light Mad Delicious

Nutrition Facts

79 calories; fat 2.7g; saturated fat 0.3g; mono fat 1.6g; poly fat 0.2g; protein 3g; carbohydrates 11g; fiber 2g; iron 1mg; sodium 105mg; calcium 23mg.