Deeply rooted in mediterranean culture

Lebby: our love letter to leblebi.

Leblebi is a dry-roasted chickpea snack we grew up eating in Turkey, sold warm by the scoop, in paper cones, from stalls exactly like this one. Simple, and the kind of thing you don't forget.

THE SNACK WE COULDN'T FIND

Every time we wanted something healthy and satisfying, we thought about leblebi — dry-roasted chickpeas scooped warm into a paper cone at a market stall in Turkey. Nothing here came close. The snack aisle kept pushing processed chocolate treats dressed up as better-for-you options that were supposed to taste good and never truly did.Fed up and frustrated, we took matters into our own hands and launched Lebby. We worked for months to recreate leblebi, perfecting the texture through a slow-roasting process that gives it that signature crunch, then covering it in premium chocolate. Our original chickpea snack is indulgent by design.

THEN CAME THE PISTACHIOS.

Turkish pistachios carry enough depth and complexity to meet real chocolate halfway instead of disappearing underneath it. Same roasting philosophy, same short ingredient list, a completely different snack.Every Lebby snack starts from the same belief: the snack aisle shouldn't force a compromise. You shouldn't have to choose between something that tastes good and something made with ingredients you actually trust. Lebby Snacks are certified non-GMO, certified gluten-free, and dry-roasted with no oil, with an ingredient list short enough to read in the aisle. No gimmicks. No fillers.The chickpea started it. The pistachio kept it going. And we're nowhere near done.

WE HOPE YOU'RE HUNGRY.

How We Make 'Em

Two snacks, two roasts, one rule: nothing is fried, and nothing is added.

WE START WITH THE BEST INGREDIENTS.

WE START WITH THE BEST INGREDIENTS.

Only top-quality Mediterranean chickpeas and pistachios make the cut.

WE DRY-ROAST 'Em.

WE DRY-ROAST 'Em.

  • Chickpeas: Roasted, rested in burlap sacks for ten days, then roasted again. Three rounds and a soak, across about a month. That's what turns the inside tender and sets the snap.
  • Pistachios: One roast, done properly. Pistachios arrive with the texture and natural oils they need.
    Dry-roasting means the flavor comes from the roast itself.
WE COVER 'EM WITH CHOCOLATE.

WE COVER 'EM WITH CHOCOLATE.

Cooled, then covered in premium chocolate made with cocoa butter and beet sugar. Never palm oil, never vegetable fat, which is why it melts the way it does.

A month of work for the chickpeas. One perfect roast for the pistachios. Both worth the wait.