Leblebi is what Turkey turned the chickpea into: a dry-roasted snack with a crisp bite and a toasty, nutty flavor that needs no oil and, in this version, no salt. These yellow chickpeas are made in the sarı leblebi tradition — roasted more than once, with the final high-heat pass over fire leaving the dark scorch spots you can see on each piece. That fire-finished style is known in Turkish as dağlama, and the marks are the signature of the method, not a flaw.The ingredient list is one line: chickpeas. No salt, no oil, no coating, no flavoring. What you taste is the legume itself, concentrated by roasting. Per 100 g, plain roasted chickpeas provide roughly 20 g of protein and 58 g of carbohydrates with about 5 g of fat — a snack built on the chickpea's own composition rather than anything added to it.In Turkey, leblebi sits next to the tea glass. It is the handful taken with black çay in the afternoon, the crunchy topping scattered over winter boza, and the classic bowl on a rakı table. Across the Arab world the same snack is known as qudamah (قضامة), eaten the same way — by the handful, alongside coffee or tea. Single ingredient: roasted yellow chickpeas — unsalted Fire-finished dağlama style with characteristic roast spots About 20 g plant protein per 100 g (plain roasted chickpeas) No added oil, salt, sugar, or preservatives Sizes from 100 g to 1 kg Contains chickpeas (legume). Store sealed in a cool, dry place to keep the crunch.
