Herb Roasted Chickpeas aka crispy, roasted garbanzo beans are tossed in extra virgin olive oil, dried herbs, and a touch of salt for a tasty, fiber-loaded, protein-filled snack. Toss them in salads or eat as a healthy snack any time of day.
Herb Roasted Chickpeas
A few years ago, I roasted chickpeas for the first time…and honestly, I didn’t love them…and I don’t even recall why.
But now, I’m all like “whaaaaat?!?! How did I NOT love those?!”
But I just didn’t.
Maybe I made them wrong, didn’t bake them long enough, etc., which is funny because they’re not complicated.
But now, I’m aaaalllll crazy for them!
Seriously, what’s not to love about this (mostly passive) 30-minute process? Check it out…
How to make Roasted Chickpeas:
- Drain a can of chickpeas (garbanzo beans)
- Towel dry the chickpeas
- Toss in olive oil and seasonings
- Bake to crispy perfection
You’ll find the detailed recipe below!
And, for the win, you get to gobble them up as a ridiculously healthy snack or crunchy, zesty salad topping.
They’re so easy…what more could a person want in a healthy snack, really?
Perfect for Corn Nut lovers…who don’t want the corn.
These herb-roasted chickpeas kinda remind me of those in terms of their addictive quality, minus the feeling of impending tooth breakage. Bonus!
Seriously guys, roasting your own chickpeas is the epitome of taking healthy snacks into your own hands.
What’s so great about roasting your own chickpeas?
Everything, dudes! It’s a low-fat, nutritious snack you can pack in the kids lunches, or your lunch, or toss in a salad, or eat on the run.
I think it’s the most budget-friendly snack, especially because it uses everyday ingredients.
Herb Roasted Chickpeas Ingredients
- canned chickpeas
- olive oil
- dried dill
- dried garlic
- salt
Kitchen tools you’ll need for this recipe:
- mesh strainer (to drain the chickpeas)
- paper towels (to soak up excess liquid)
- baking sheet (to roast the chickpeas)
- oven mitts
You’ll be so happy to serve these to your family knowing they’re not made in a factory…with too much salt, or refined sugar, or MSG, etc.
You made them…and you controlled the ingredients. For the win!
How to store roasted chickpeas and how long do they last?
When baked to maximum crispiness; i.e., all moisture removed, I store roasted chickpeas in a mason jar and I do not refrigerate them (so they’ll stay crispy) up to one week.
Roasted Chickpeas are so nutritious!
1/2 cup of canned, low-sodium, chickpeas (garbanzos) gets you 5 grams of dietary fiber and 5 grams of protein.
And I’ve seen some cans have as much as 6 grams of fiber and protein per 1/2 cup. That’s awesome!
I like starting with those numbers on any ingredient that’s as versatile as canned chickpeas. Seems you can hardly go wrong keeping multiple cans of these in your kitchen pantry. And I do.
Want more chickpeas recipes?
My In-A-Hurry Kale Chickpea Soup is practically as easy as these roasted chickpeas, only it’s a meal.
Also, my Lemony Kale Chickpea Avocado Salad is, by far, one of my crazy-popular recipes to date!
And lastly, my Vegan Thai Coconut Vegetable Curry is another popular recipe that uses one pot and a boatload of veggies.
Traci Antonovich
Yields 2 cups
Chickpeas (garbanzo beans) are tossed in extra virgin olive oil, dried herbs, and baked to crispy perfection.
5 minPrep Time
30 minCook Time
35 minTotal Time
Save Recipe5 based on 22 review(s)
Ingredients
- 1-15oz can Reduced-Sodium Garbanzo Beans (drained, paper-towel dried)
- 2 tsp Extra Virgin Olive Oil
- 1/2 tsp dried Dill Weed
- 1/2 tsp Garlic Powder
- Pinch Kosher Salt
Instructions
Preheat oven to 425°.
In a bowl, gently toss together CHICKPEAS, OLIVE OIL, DILL WEED, GARLIC POWDER, and SALT.
Spread seasoned chickpeas on a baking sheet; bake for 30-40 minutes until browned and crispy (tossing every 10 minutes as needed).
Notes
Serve as a snack or use as a nutritious ingredient for salads and entrees.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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