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Crispy Harissa Chickpea Tray Bake with Lemon Yogurt

Name: Crispy Harissa Chickpea Tray Bake with Lemon Yogurt
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g canned chickpeas, rinsed and drained, about 2 standard cans; 30 ml olive oil, divided; 5 g kosher salt, divided; 30 ml harissa paste, adjust to preferred heat level; 240 ml thick plain yogurt, Greek-style or thick plain yogurt; 15 ml lemon juice, freshly squeezed; 3 g garlic, minced or grated

Crispy roasted chickpeas tossed in harissa and served over a cool, garlicky lemon yogurt sauce.

Time45 min

LevelEasy

ToolOven

Yield

4 servings

×1

Units

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Recipe diagramCrispy Harissa Chickpea Tray Bake with Lemon Yogurt4 servings · ingredients flow left to right
PrepPreheat the oven to 200°C / 400°F.
PrepLine a baking sheet with parchment paper for easy cleanup.
800 g · 28 ozcanned chickpeasrinsed and drained, about 2 standard cans	01PrepDry thoroughlyPat the rinsed chickpeas completely dry with clean kitchen towels to remove excess surface moisture.Ready when Chickpeas feel dry to the touch with no loose skins clinging.		03RoastRoast chickpeasSpread the chickpeas into a single layer and roast, shaking the pan halfway through.200°C / 400°F · 25-30 minutesReady when Golden and beginning to crisp.	04GlazeToss with harissaRemove the baking sheet from the oven and gently toss the hot chickpeas with the harissa paste.Ready when Harissa forms an even, glossy coating without burning.	05BakeReturn to ovenReturn the harissa-coated chickpeas to the oven for a final short bake to set the glaze.200°C / 400°F · 5 minutesReady when Fragrant and sizzling.	06RestRest and plateLet the chickpeas cool slightly on the tray to maximize crunch, then serve immediately over the chilled lemon yogurt sauce.Ready when Chickpeas are crunchy outside and tender inside; sauce remains cool.
30 ml · 2 tbspolive oildivided		02SeasonToss with oilToss the dried chickpeas with olive oil and salt directly on the baking sheet.Ready when Evenly coated.
5 g · 1 tspkosher saltdivided
30 ml · 2 tbspharissa pasteadjust to preferred heat level
240 ml · 1 cupthick plain yogurtGreek-style or thick plain yogurt	01PrepWhisk sauceIn a medium bowl, combine the yogurt, lemon juice, minced garlic, and a pinch of salt until smooth. Chill until serving.Ready when Thick and uniform consistency.
15 ml · 1 tbsplemon juicefreshly squeezed
3 g · 1 clovegarlicminced or grated

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Why this works

Thoroughly drying canned chickpeas and roasting them prior to adding spice prevents sogginess and ensures a crunchy texture, while adding harissa near the end prevents the sensitive spices from burning. Pairing the warm, spiced legumes with a cool, acidic yogurt creates a balanced contrast in temperature and flavor.

Watch for

Leaving surface moisture on the chickpeas before roasting.: Pat them completely dry with a towel; excess water causes steaming instead of roasting.
Adding harissa at the very beginning of the cooking time.: Harissa contains spices and sugars that burn easily at high heat; add it during the final minutes of cooking.