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Crunchy Chickpeas with Rosemary and Olive Oil

These crispy, crunchy chickpeas are packed with protein and perfect for salads, trail mixes or just on their own as a delicious vegan snack. 

crunchy chickpeas with rosemary and olive oil on a white plate
Before You Cook
  • Take a minute to read through the recipe before you start.
  • Wash all fresh produce and work surfaces.
  • Wash your hands at the beginning and throughout the cooking process.
  • Children should ask for permission before using appliances and sharp knives.
  •  2 15-ounce cans of chickpeas, drained, rinsed, and dried
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon finely chopped fresh rosemary
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  1. Preheat oven to 400º. Drain and rinse the 2 cans of chickpeas.
  2. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.
  3. The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container.
  4. Can be served at room temperature or briefly reheated, about 5 minutes at 400º. Top a salad with these crunch protein bites. Enjoy during a movie.  Add to a sweet & salty trail mix.
Makes eight (8) servings.