Rosemary Garlic Roasted Chickpeas
Recipe type: Snack
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
Need to satisfy your savoury snack cravings with something a little healthier than chips? These crunchy rosemary garlic roasted chickpeas are just as flavourful and are a great vegan protein-filled snack.
  • 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
  1. Preheat oven to 375F, line a baking sheet with parchment paper and set aside
  2. Drain and rinse the chickpeas and dry thoroughly between two kitchen or paper towels
  3. Transfer to prepared baking sheet, along with fresh rosemary if using and bake for 10 - 15 minutes, until fragrant
  4. Add the olive oil, garlic powder, ground nutmet, salt and pepper, plus the toasted chickpeas to a medium bowl and toss until well coated
  5. 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
  6. Turn off the oven and allow the chickpeas to cool in there as the oven cools, about 10 - 20 minutes
  7. 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
Recipe by Diary of an ExSloth at