16 · Roasted
Roasted Chickpeas (Leblebi)
Cicer arietinum
The traditional Anatolian snack made by resting and progressively roasting chickpeas. Available yellow, white (double-roasted), salted, spiced and sugar-coated.
Producing leblebi requires the chickpea to pass through days of resting and stages of progressive roasting; the crispness and internal texture of the product depend on managing that process correctly. Çorum above all, along with Tavşanlı and İskilip, are the traditional centres of the craft.
Yellow leblebi is obtained with a single roast and carries a more intense aroma. White leblebi is double-roasted, husked and crisper. Salted, spiced and sugar-coated variants are prepared on separate lines.
- Origin
- Türkiye — Çorum, Tavşanlı (Kütahya), İskilip
- Variety
- Yellow, white (double-roasted), salted, spiced, sugar-coated
- Form / Grade
- Standard and large kernel classification
- Applications
- Nut mixes, snack packs, confectionery coating, traditional hospitality servings
- Key nutrients
- Rich in plant protein and fibre; markedly lower in fat than tree nuts.
- Packaging
- From 250 g to 25 kg on request: kraft sacks, vacuum-packed cartons and private-label retail packaging.
- Storage
- Store in a cool, dry place away from direct sunlight, in its sealed original packaging.
Samples and pricing
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