ZATAR CRUNCHY CHICK PEAS

FORM THE NY TIMES

Ingredients

2 cups cooked chickpeas, rinsed if canned
1 tablespoon extra-virgin olive oil
2 tablespoons za’atar
½ teaspoon kosher salt

Preparation

Spread out chickpeas on a paper towel. Pat dry, then let dry for about an hour.
Heat oven to 400 degrees. 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.