Leblebi are roasted chickpeas, one of Turkey's best-loved traditional snacks. Yellow double-roasted leblebi (çifte kavrulmuş sarı leblebi) go through two roasting stages, which gives them a dry, firm crunch and a toasty, nutty flavour that is quite different from the soft texture of boiled chickpeas.
A handful with a glass of tea is the classic way to enjoy them, and in Turkey they are traditionally mixed with raisins as a simple snack. You can also crush them into a coarse crumb to sprinkle over soups, salads and pilafs, or add them to a homemade snack mix with nuts and dried fruit.
Leblebi have a firm bite, so chew them well, and do not give whole chickpeas to very small children. Keep the pack closed in a cool, dry place away from direct sunlight so they stay crisp, and read the label on the pack for allergen information.