• 2 (15-oz.) cans chickpeas
  • 1 tbsp. sumac
  • 1 tbsp. smoked paprika
  • 2 tsp. coriander
  • 1 tsp. salt
  • Black pepper
  • 2 tbsp. olive oil
  • optional: fresh mint leaves


  1. Open both cans of chickpeas. Drain the liquid. Rinse the chickpeas well with cold water, drain and pat dry.
  2. In a small bowl, combine the sumac, smoked paprika, coriander, salt, and black pepper.
  3. Toss the chickpeas with the spice mixture and the oil. Bake at 400°F for 15-20 minutes. Increase the temperature to 450°F and bake for an additional 10-15 minutes.
  4. Serve with the minced fresh mint leaves. You could also crumble in some feta cheese.
  5. Works well as a garnish for salads and soups.