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Friends! Gosh, why does it feel like it's been FOREVER since I've been on here?!  Maybe it's because I've been cooking up a storm, but haven't had even one extra moment all week to photograph

Total time

40 minutes


  • 2 – 15 oz. cans chickpeas (drained and rinsed)
  • 1 tsp ground cumin or ground smoked cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder {I used a combination of ancho and regular}
  • ½ tsp garlic powder
  • ¼ tsp coarse salt
  • ¼ tsp ground black pepper
  • dash cinnamon + red pepper flakes {optional}
  • 2 tsp extra virgin olive oil + more if needed
  • ¼ cup tahini {sesame seed paste}
  • ¼ cup freshly squeezed lemon juice + the zest {about 3 small lemons}
  • 1½ tbsp honey
  • ½ tsp coarse salt
  • ¼ tsp ground black pepper
  • dash turmeric + cayenne pepper {optional}
  • ¼ cup + 2 Tbsp. extra virgin olive oil
  • parsley and/or cilantro (chopped)


  1. Preheat oven to 425 degrees. Lay chickpeas out on a paper towel and pat them dry. Combine spices in a bowl. Add chickpeas to the bowl and drizzle with olive oil. Toss until chickpeas are coated with spices. Place in an even layer on a baking sheet and bake for 30-35 minutes, until crispy, stirring once; drizzle with additional olive oil if chickpeas look dry. Remove from the oven, set aside and allow to cool. While chickpeas roast, prepare dressing. Combine tahini, lemon juice and zest, honey, salt, pepper and spices {if using} in a bowl. Whisk in the olive oil until combined. Taste and adjust seasonings, if necessary. Place in the refrigerator to chill. Place roasted chickpeas in a bowl and drizzle with tahini dressing and sprinkle with parsley and/or cilantro.

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