Serves: 4 as a snack

Why this spice: Collected Foods Zaatar coats crispy chickpeas with thyme, sesame, and sumac—tangy, herby crunch that beats plain roasted legumes every time.

Ingredients

• 2 cans (15 oz each) chickpeas, drained, rinsed, and thoroughly patted dry
• 2 tablespoons olive oil
• 2 tablespoons Collected Foods Zaatar, divided
• 1/2 teaspoon kosher salt (go light—zaatar already brings savor)
• Optional finish: squeeze of lemon, extra drizzle of olive oil

Directions

1. Heat oven to 400°F. Line a rimmed sheet with parchment. Spread chickpeas in a single layer and roast 10 minutes to drive off surface moisture.
2. Transfer chickpeas to a bowl. Toss with olive oil, 1 1/2 tablespoons Collected Foods Zaatar, and salt until evenly coated. Return to the sheet in one layer.
3. Roast 20–25 minutes more, shaking the pan halfway, until deep golden and crisp at the edges. Watch the last few minutes so they don’t go from toasted to bitter.
4. While still hot, toss with the remaining 1/2 tablespoon Collected Foods Zaatar. Add a squeeze of lemon and a thread of olive oil if you want brightness.
5. Cool 5 minutes on the sheet (they crisp further as they cool). Serve warm as a snack, salad topper, or mezze bowl crunch. Best same day.