Recipes, Side dishes
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Roasted Chickpeas – Perfect “Fake Leblebi”, Perfect Snack

There is a chickpea snack in Turkey which is known by every single Turkish person, and most of them also love that snack. It is called “leblebi” and I wrote about it in one of my previous posts back in April 2015. When I roasted chickpeas in the method I used for this recipe, I did not think that they would resemble the taste of “leblebi”! Yummm indeed!

There can not be an easiest recipe: just put all the ingredients in a bowl and toss them on an oven tray. The only tricky part is to watch the chickpeas well and not to let them burn. If you are careful enough, you will get crunchy, golden brown chickpeas and you will not get enough of them!!



As I said above, these chickpeas reminded me of leblebi, however, if you know that Turkish snack, you will also know that the real leblebi is dry and not greasy as these ones. Actually, leblebi production consists of many steps and different methods combined. So this can only be “fake” leblebi, but it is very delicious as it is.




You can use different spices that you like or you can only do it with salt and pepper, it’s up to you. The roasted chickpeas is a delicious snack for your parties, your movie nights, as an appetiser etc.. You can also use roasted chickpeas to make chickpea soup, but that is for another recipe post… Enjoy your snack!




Difficulty: ★☆☆ (Easy)
Serves 4


1 can / 400 gr. chickpeas, drained and dried well (I let them dry in a bowl with a lid on, in room temperature, overnight)
2 tbsp / 30 ml. olive oil
salt to taste
pepper to taste (optional)
garlic pepper to taste (optional)
cayenne pepper to taste (optional)
any other spice you like, to taste





1. Preheat the oven to 210C.



2. Add olive oil, salt and other spices into the bowl of chickpeas and mix well with a spoon.




3. Put a baking paper on an oven tray and toss the chickpeas onto the tray. Roast them in the oven for about 30-40 minutes, until they are golden brown and crispy / crunchy.



1 Comment

  1. Pingback: Vegan Monday: Roasted Red Pepper And Tomato Soup With Coconut Milk | My Dear Kitchen in Helsinki

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