Crispy sumac and lemon zest chickpeas

Ingredients

For 1 serving

• Cooked chickpeas100 g
• Sumac1 teaspoon
• Lemon zest1 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Method

1. Preheat the oven to 200 °C (conventional). Rinse and drain the chickpeas, then dry them thoroughly by patting with a tea towel and discard any skins that come off: the drier they are, the crunchier they get.
2. Toss them on a tray lined with baking paper with the oil and a pinch of salt, spread in a single layer and roast for 30 minutes, stirring halfway, until golden and crisp outside.
3. Meanwhile, grate the lemon zest, just the yellow part.
4. As soon as they come out of the oven, sprinkle with the sumac and lemon zest and toss; let them cool slightly, which makes them even crunchier.