Harissa-Spiced Roasted Chickpeas with Lemon-Dill Yogurt
Crispy roasted chickpeas with warm spices, served with a cooling yogurt dip for a satisfying vegetarian snack or side dish. This mediterranean-inspired vegetarian ready in about 40 minutes pairs canned chickpeas, olive oil, ground harissa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 15 oz canned chickpeas
- 1 tbsp olive oil
- 1 tsp ground harissa
- 1/2 tsp smoked paprika
- 2 tbsp finely chopped fresh dill
- 1/2 cup plain Greek yogurt
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Rinse and thoroughly dry chickpeas with a clean kitchen towel. In a bowl, toss dried chickpeas with olive oil, ground harissa, smoked paprika, and salt until evenly coated.
- Step 2: Spread chickpeas in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, shaking the pan every 10 minutes, until golden brown and crispy.
- Step 3: While chickpeas roast, whisk together Greek yogurt, lemon juice, and fresh dill in a small bowl until smooth.
- Step 4: Transfer roasted chickpeas to a serving bowl and let cool for 5 minutes. Serve immediately with lemon-dill yogurt dip on the side.
Frequently asked questions
How long does Harissa-Spiced Roasted Chickpeas with Lemon-Dill Yogurt take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Harissa-Spiced Roasted Chickpeas with Lemon-Dill Yogurt?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep canned chickpeas from drying out.
Can I substitute ingredients in Harissa-Spiced Roasted Chickpeas with Lemon-Dill Yogurt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Harissa-Spiced Roasted Chickpeas with Lemon-Dill Yogurt for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Harissa-Spiced Roasted Chickpeas with Lemon-Dill Yogurt?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family couldn't stop eating these! So flavorful.
- ★★★★★
Absolutely loved the harissa kick! Perfect with the yogurt.
- ★★★★☆
Took longer than expected to get crispy, but worth it.
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