Jump to Recipe Print Recipe
When you transition to a whole foods plant based diet, particularly a no oil and/or low fat version of this diet, you usually need to figure out some new snacking options. Many of the snacks we commonly turn to have a bit too much fat, or are processed. For me, it was nut butters. Those didn’t factor into my new diet. So this was one of the options I turned to: different preparations of chickpeas!
Many years ago at a really great little middle eastern eatery, my husband and I discovered za’atar spice blend. It was on a flatbread “pizza” style appetizer that we ordered. The flatbread was covered in olive oil and the spice blend applied to that. Oh my gosh was it ever delicious. Thyme, citrusy sumac, and sesame seeds.
Yes, I love za’atar spice blend, so I thought I’d try a “dry” roasted option for chickpeas that didn’t use oil in the baking/roasting process. And it turned out great! So here it appears on the website.
Za’atar is a middle eastern spice blend. You can either purchase the blend pre-prepared or make it yourself (it’s easy to make). I will include the spices in the recipe below if you wish to make your own.
DIY Za’atar spice blend recipe
To make your own za’atar, combine the following spices:
- 3 Tbsp dried thyme
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sumac
- 1 tsp of sea salt (optional)
You can find sumac at middle eastern grocery stores, or online here.
(Note the above is an affiliate link, and helps keep this website online).
Baked chickpeas, no oil
These chickpeas are dry baked without any oil. The remaining dampness from the cooked or canned chickpeas (also called aquafaba) is utilized to “stick” the spice to the beans. Make sure that you reserve the aquafaba (liquid) from cooking the chickpeas or drained from the can, because you can use it in other recipes.
Dry Baked Za'atar Chickpeas (no oil, vegan)
This "dry" roasted option for chickpeas doesn't use oil in cooking process.Za'atar is a flavorful middle eastern spice blend you can purchase prepared or make very easily yourself.
5 from 1 vote
Print Pin Rate
Course: Snacks
Cuisine: American, Comfort Food, Fusion, Middle Eastern
Keyword: aquafaba, chickpeas, sesame seeds, sumac, thyme, za'atar
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 45 minutes minutes
Servings: 8 Servings
Calories: 49kcal
Author: Jen deHaan
Ingredients
- 15 oz can chickpeas or 1 cup soaked
- 2 Tbsp za'atar spice blend see recipe on this page
Instructions
Preheat oven or toaster oven to 450 degrees.
Drain, rinse, and pat dry chickpeas (or soak/cook from dry). Make sure they're quite dry before baking so they crisp up while in the oven.
Combine chickpeas and 2 Tbsp of za'atar in a mixing bowl.
Lay flat on baking sheet (optionally cover sheet with parchment paper), and bake at 450 degrees for 30 minutes.
Bake for additional 10 minutes if necessary, or if you like them extra crispy (pictured). Chickpeas should be crispy and slightly browned.
Nutrition Facts
Dry Baked Za'atar Chickpeas (no oil, vegan)
Amount per Serving
Calories
49
% Daily Value*
Fat
1
g
2
%
Saturated Fat
g
%
Cholesterol
mg
%
Sodium
148
mg
6
%
Potassium
84
mg
2
%
Carbohydrates
7
g
2
%
Fiber
8
%
Sugar
g
%
Protein
2
g
4
%
Vitamin A
45
IU
1
%
Vitamin C
0.5
mg
1
%
Calcium
38
mg
4
%
Iron
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!
Related recipes and articles:
Creamy Ginger Tahini drizzled Carrot, Fennel, and Avocado Vegan Salad
This salad has a variety of textures and flavors that will add variety to your plant-based diet. Not to mention Read more
Lemon Parsley Tahini Spread recipe: a staple spread for plant based eating
This delicious tahini spread can be used in sandwiches and pitas, or for dipping vegetables. It's incredibly versatile and delicious. Read more
Aquafaba Whipped Topping: Dairy Free Whip Cream
This whipped topping uses aquafaba (bean water) as a base, which reduces the calories and omits dairy entirely from this Read more
Cranberry Basil Juice: Blender Juicing Recipe
After Thanksgiving and Christmas holidays, it's possible that you have a surplus fresh or frozen cranberries to use. This Cranberry Read more
- Author
- Recent Posts
Jen deHaan
Owner at Plant Based Recipe
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
Latest posts by Jen deHaan (see all)
- Pad Thai Protein Salad recipe from The Plant-Based Cookbook + Book Review and Giveaway! - December 9, 2020
- Lemon ginger bowl sauce with miso recipe (Oil free, no added sodium) - November 30, 2020
- New vegan bacon at Whole Foods Market – 300 store roll-out - November 15, 2020
About Post Author
Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
See author's posts
About Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
Reader Interactions
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
