Want to satisfy your savoury snack cravings with something a little healthier than chips? These crunchy rosemary garlic roasted chickpeas are just as flavourful and make the ultimate vegan protein-filled snack.
I used to be the world’s pickiest eater. But put a chocolate bar or brownie in front of me and it would disappear in .0934 seconds. Obviously, I had a taste for the sweet stuff. Which is why so many of the recipes in the ExSloth archives are desserts and sweet snacks.
But my tastebuds recently did a massive 180 on me and I’ve been craving all the savoury foods. On one hand, that’s great because I actually eat real meals now instead of living on baked goods alone. But I have very few homemade savoury snacks in my repertoire and my chip consumption is rising fast. No bueno.
So this week I set out to come up with a healthier alternative to chips that was just as flavourful and crunchy but offered a bit more in the nutrition department.
Roasted chickpeas came to mind immediately since they’re both crunchy and healthy. But I’m used to making sweet roasted chickpeas so I was at a loss flavour-wise.
Then I made this plate of deliciousness earlier this week and remembered how much I love the rosemary/garlic combo. And the idea for these rosemary garlic roasted chickpeas was born.
Rosemary Garlic Roasted Chickpeas
These rosemary garlic roasted chickpeas are super easy to make and only call for a handful of ingredients and about 30 minutes in the oven. Plus, they’re also crunchy AF, bursting with flavour and are perfect to munch on when those savoury snack cravings hit. Bonus points for all the plant-based protein power.
If you make these maple chai roasted chickpeas, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!
p.s. Let me know in the comments what your favourite healthy, savoury vegan snacks are cuz I need all the help I can get.
More roasted snacks:
- 2 15oz cans of chickpeas, drained
- 1½ tbsp olive oil
- 1½ tsp garlic powder
- 1 tsp ground rosemary (dried)
- salt and pepper to taste
- Optional: 2 sprigs of fresh rosemary
- Preheat oven to 375F, line a baking sheet with parchment paper and set aside
- Drain and rinse the chickpeas and dry thoroughly between two kitchen or paper towels
- Transfer to prepared baking sheet, along with fresh rosemary if using and bake for 10 - 15 minutes, until fragrant
- Add the olive oil, garlic powder, ground nutmet, salt and pepper, plus the toasted chickpeas to a medium bowl and toss until well coated
- Transfer the coated chickpeas to the baking sheet and return to the oven for another 20 - 25 minutes or until the chickpeas start to brown and crisp up
- Turn off the oven and allow the chickpeas to cool in there as the oven cools, about 10 - 20 minutes
- The chickpeas are best on the same day but if you have any leftovers store in an airtight container at room temperature for up to 2 days
Want more roasted chickpeas? Try these:
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