Fresh garbanzo beans roasted or fresh green chickpeas, known as hamleh in Palestine, are a healthy high-protein snack with a nutty flavor. This traditional Middle Eastern recipe is naturally vegan, plant based, and can be ready in less than 10 minutes.
Fresh green chickpeas are harvested in spring before they fully dry into the beige garbanzo beans most people know. When roasted with salt, they become an irresistibly crunchy snack popular across the Middle East.
If you grew up eating hamleh, this recipe will bring back memories of spring harvest season and family gatherings. And if this is your first time trying roasted green chickpeas, you’ll discover why this simple Palestinian snack has been loved for generations.
The smell of roasting hamleh in my kitchen takes me back to my father’s yard, where he planted hamleh every winter. I remember those warm, sunny spring days when my mother, my sisters, and I would sit on the backyard porch, picking the fresh chickpeas from their pods together.
In Palestinian homes, roasting hamleh is more than cooking, it’s a seasonal tradition tied to family gatherings, spring harvests, and simple homemade food.
Fresh garbanzo beans once dried which we also call hummus hab are used to make falafel and hummus.
If you enjoy plant-based dishes, you can explore more vegan recipes, along with other healthy snacks and mezze recipes.
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What is Hamleh?
Hamleh is the fresh, raw form of chickpeas (also known as garbanzo beans, or hummus hab in Arabic). Chickpeas don’t grow in cans, like peas and beans, they grow on vines inside small fuzzy pods.
The word hamleh (حاملة) in Arabic comes from the root meaning “to carry” or “carrier.” Referring to the way the chickpeas are carried inside their pods before being harvested and shelled.
When fresh, they are soft and bright green before they fully ripen, dry, and turn into the beige chickpeas commonly used in cooking. In Arabic, we also call dried chickpeas hummus, the same word used for the popular chickpea dip.
Spring is the season for green chickpeas, or hamleh. By mid-June, they mature into the firmer yellow garbanzo beans typically used for drying.
The flavor of roasted hamleh is often described as a cross between edamame and green peas.
Although hamleh is not widely known in the United States, I can usually find it at Indian or Middle Eastern grocery stores during the spring season.
Equipment
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Ingredients
- Green garbanzo beans (green chickpeas / hamleh) - Fresh young chickpeas with a soft texture and slightly sweet, nutty flavor, commonly found at Middle Eastern and Indian grocery stores during spring.
- Salt - Coarse salt enhances the natural flavor of the roasted chickpeas and adds a satisfying crunch. Any other type of salt can be also used.
- Water - A little water helps keep the hamleh moist and tender while roasting, preventing them from drying out in the oven.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Once washed and rinsed, spread evenly on a baking sheet and sprinkle about 1-2 tablespoons of water over them along with salt.
Step 2 | Place the baking sheet under the broiler and stir with a spoon a few times to ensure they roast evenly on all sides.
Why you'll love this recipe?
- Naturally vegan and gluten-free
- High in plant-based protein and fiber
- Ready in 10 minutes
- Traditional Palestinian spring snack
- Great healthy alternative to chips
- Easy oven-roasted recipe
Tips for Crispy Chickpeas
- Wash and rinse well the chickpeas before roasting
- Roast in a single layer
- Stir halfway through cooking
- Use high heat for extra crispiness
- Eat fresh for the best texture
Substitution and Variation
- Add your favorite spices for extra flavor, such as cumin, paprika, chili flakes, garlic powder, or za’atar.
- Toss the roasted chickpeas with lemon juice and olive oil before serving for an extra refreshing taste.
- You can also sauté the green chickpeas in a skillet on top of the stove instead of roasting them in the oven. This method gives them a delicious charred flavor and cooks them more quickly.
Storage
- Store fresh green chickpeas in the refrigerator in a breathable bag or container for up to 4–5 days.
- Once roasted, they are best enjoyed fresh and warm, as they can lose their crisp texture over time.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- Reheat them in the oven or a skillet for a few minutes to bring back some crispiness.
Frequently Asked Questions
Look for them at Middle Eastern, Indian, or international grocery stores during spring. Most Indian grocery stories carry them throughout the year.
Hamleh is the Palestinian name for fresh green chickpeas harvested in the spring before they dry and harden into beige chickpeas (garbanzo beans).
Yes, fresh green chickpeas can be eaten raw straight from the pod, although many people enjoy them roasted or lightly cooked.
Yes. Green chickpeas are simply young, fresh chickpeas harvested before they dry and turn into the beige garbanzo beans commonly used in cooking.
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More Delicious Snacks
Print
Fresh Garbanzo Beans Roasted (Hamleh)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Category: Vegan, snack
- Method: Baking
- Cuisine: Palestinian/Middle Eastern
- Diet: Gluten Free
Description
Fresh garbanzo beans roasted or fresh green chickpeas, known as hamleh in Palestine, are a healthy high-protein snack with a nutty flavor. This traditional Middle Eastern recipe is naturally vegan, plant based, and ready in less than 10 minutes.
Ingredients
- 1 pound green garbanzo beans (green chickpeas)
- 1-2 tablespoons water
- ½ teaspoon salt (adjust to taste)
Instructions
- Wash well and rinse the garbanzo beans.
- Spread them evenly on a baking sheet.
- Sprinkle about 1-2 tablespoons of water over them along with salt.
- Place the baking sheet under the broiler and keep a close eye on them (5-10 minutes).
- Once they begin to brown, stir them with a wooden spoon a few times to ensure they roast evenly on all sides.
- Remove the baking sheet from the oven and let the hamleh cool for a few minutes before serving.
Notes
Tips for Crispy Chickpeas
- Wash and rinse well the chickpeas before roasting
- Roast in a single layer
- Stir halfway through cooking
- Use high heat for extra crispiness
- Eat fresh for the best texture
Rola says
I love this snack! It is not only easy to prepare but very healthy and delicious!
Bilal says
What a healthy snack. Love it.
Wafa Shami says
It is. Thank you
Sal says
Jordan says
I recently discovered these from a coworker who’s from Palestine and now I can’t get enough of them but they are so hard to find. She has only ever found them at winco. So she buys me pounds at a time when she sees them.
Wafa Shami says
Thanks for the review! I'm glad to hear you're enjoying this simple, savory treat. Most Indian grocery stores carry them—I usually find them there year-round.
Happy snacking -:)