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Title: Crunchy Roasted Za'atar Chickpeas
Categories: Five, Beans, Herbs
Yield: 5 servings

2 c Cooked chickpeas; rinsed if
- canned
1 tb Extra-virgin olive oil
2 tb Za'atar
1/2 ts Kosher salt

Spread out chickpeas on a paper towel. Pat dry, then let
dry for about an hour.

Set oven @ 400ºF/205ºC.

Line a heavy rimmed sheet pan with parchment paper, and
spread chickpeas evenly on the pan. Bake in the center
of the oven until crunchy, about 30 minutes, stirring
and rotating every 10 minutes. (The chickpeas will
continue to get crunchy as they cool.)

Place hot chickpeas in a bowl and drizzle with olive
oil, za’atar and salt. Store any cooled leftovers in an
airtight container for up to a week.

Recipe from Maureen Abood

Adapted by Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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