14/08/2026
We slow-roasted chickpeas in LDC's Vibhor® soybean oil until golden and crisp, then tossed them with fresh lemon zest and oregano while still warm, to lock in every bite of citrus-herb goodness. Perfect for snacking, salads or a crunchy soup topping.
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Ingredients
Chickpeas
2 cans chickpeas (400 g each), drained and rinsed
30 ml vegetable oil
1 1/2 tsp chili powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp smoked paprika
3/4 tsp fine salt
Lemon-Herb Finish
Zest of 1/2 lemon
1 tsp dried oregano
Instructions
1. Preheat the oven to 190°C. Rinse and drain the chickpeas thoroughly, then spread them on a clean kitchen towel and rub gently to dry. Removing the loose skins helps them crisp evenly.
2. Put the dried chickpeas in a bowl. Add the vegetable oil, chili powder, black pepper, cumin, smoked paprika, and salt, and mix to coat evenly.
3. Spread the chickpeas in a single layer on a parchment-lined baking tray. Roast for 45–60 minutes, shaking the tray every 15 minutes, until dry, crisp, and lightly browned. Take them out before they darken too much.
4. While still warm, toss with the lemon zest, oregano, and a little flaky sea salt. Let them cool for at least 30 minutes; they keep firming up as they cool. Store airtight at room temperature.
