Roasted Chickpeas with Rosemary, Thyme, and Sea Salt


When I was cleaning my pantry today, I noticed I had a lone can of chickpeas, which is one of my all-time favorite ingredients.  There are so many ways to use this humble legume.  I’ve incorporated chickpeas into salads, soups, pasta, and curries to make the dishes more substantial.  Believe it or not, chickpeas can actually shine on their own.

Roasted chickpeas are addictive.  They’re crunchy on the outside, tender and starchy on the inside, and packed with some incredible flavors.  Chickpeas are full of fiber and proteins, too!  Snack on them with some beer or wine, or pack them up for work to curb that mid-day hunger pang.  You may want to double (or even triple) the recipe because they disappear fast.


After rinsing and draining the chickpeas, I put them in a baking pan lined with paper towel to further dry them out.  Then I tossed the chickpeas with olive oil, herbs, and sea salt in the same pan so that I didn’t have to dirty another bowl and get my hands oily (I know, what kind of cook am I?)

To make this snack, I used the seasonings I had on hand, but feel free to substitute with whatever herbs and spices you find flavorful.  Herbs de Provence?  Ancho chili powder and a smidgen of cayenne pepper for a Tex-Mex flair?  Curry powder and cumin together seem to be a good combination.  Anything goes!  Well…almost.

What are your favorite ways to cook with chickpeas?


Roasted Chickpeas with Rosemary, Thyme, and Sea Salt
(Makes 2 cups)

2 cups chickpeas, drained, rinsed, and pat dry with paper towel
1 tbsp extra virgin olive oil
1 tsp fresh rosemary leaves, finely chopped
1 tsp fresh thyme leaves, finely chopped
Zest of one lemon
1 tsp sea salt

Preheat oven to 400°F.

In a mixing bowl, toss to combine chickpeas with olive oil, rosemary, thyme, and sea salt.  Arrange them in a single layer on a baking sheet.  Bake until the chickpeas are toasted and golden, giving them a stir every 10 minutes, for a total of 30 minutes.

*If you’re trying to cut calories, you can substitute the olive oil with cooking spray (although you won’t get that fruity taste from the olive oil).

*If you don’t have fresh herbs on hand, you can substitute with dried herbs (1/3 tsp dried rosemary, and 1/3 tsp dried thyme)



  1. Phil says

    This looks so good! I thought I disliked chickpeas, but I started using dried chickpeas for all my recipes and am in love. I made a simple chickpea soup for today’s lunch, but can’t wait to try this soon!

    • Karen says

      Thanks Phil! I use canned chickpeas all the time and actually have never cooked with dried chickpeas- I’m going to have to give that a try!