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crispy roasted chickpeas with rosemary and lemon zest

November 25, 2016 by Marin Mama 3 Comments

crispy roasted chickpeas with rosemary and lemon zestIf you’re a fan of garbanzo beans or chickpeas (whatever you want to call them) then you will LOVE them all crispy and crazy!  Hmmm…. maybe that’s what I should call them, crazy crispy chickpeas, but I don’t think that would be a good SEO title, so I’ll keep it to the current one!

Roasting chickpeas transforms them into a crispy, salty, savory snack that’s super addicting, so addicting that I’ve been known to eat a whole batch in one sitting. I mean I can’t help it, they’re just so tiny and easy to eat by the handful, that after tossing back a couple of handfuls, I look down and they’re gone (sort of like popcorn folks)!

These crispy chickpeas are perfect to serve up as a snack anytime of day, or for a dinner party paired with some warm olives, a bowl of hummus, or a cheese plate. They’re just a bit off the beaten path, so your guests will be impressed.

The rosemary, chives and lemon zest really give a flavor pop to these little chickpeas, but feel free to play around with the recipe and add whatever spices or flavors your little heart desires.

crispy-roasted-chickpeas-with-rosemary-and-lemon-zest

crispy roasted chickpeas with rosemary and lemon zest:

special equipment: 12-inch cast-iron skillet
serves 4 as a snack
recipe from Brooklyn Rustic

  • 1 15-ounce can chickpeas, or 1 1/2 cups cooked chickpeas, rinsed, drained and dried
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons extra virgin olive oil
  • 4 rosemary sprigs, leaves removed and finely chopped (about 2 tablespoons)
  • 1 tablespoon sliced fresh chives
  • finely grated zest of 1 lemon (about 1 tablespoon)
  • Freshly ground black pepper

ingredients-for-crispy-roasted-chickpeas-with-rosemary-and-lemon-zest

Preheat oven to 400.

Drain and rinse the chickpeas in a colander, shake colander to get excess water off of chickpeas.

Dry the chickpeas as much as possible, by gently (press lightly, so they don’t smash) rolling them between two clean towels, or paper towels. Some of the skin may come off, but that’s ok.

Once the oven has been preheated, place a large cast-iron skillet in the oven, and heat for 5 minutes.

In a medium bowl toss the chickpeas with the olive oil and sea salt.  Pour the chickpeas into the preheated skillet.

Roast chickpeas for 15 minutes, stirring every 5 minutes, until golden brown and crunchy.

Stir in the rosemary, and bake until you can smell the rosemary, about 3 minutes.

crispy-roasted-chickpeas-with-rosemary-and-lemon-zest-in-cast-iron-skilletRemove the chickpeas from the oven and toss in the chives, lemon zest and four turns of black pepper. Give the chickpeas a good stir and pour them into a serving bowl.

Serve warm, and sprinkle with some coarse sea salt if desired.

Unlike deep-fried chickpeas, oven-roasted chickpeas don’t stay as crispy once they cool, so I recommend eating them while they’re still warm from the oven for optimal crunchiness.

Honestly, they still taste great once they cool, as they become intensely nutty and addictively chewy. Hey, I’m not picky, I like them either way.

crispy roasted chickpeas with rosemary and lemon zest

5 from 1 reviews
crispy roasted chickpeas with rosemary and lemon zest
 
Save Print
Prep time
10 mins
Cook time
18 mins
Total time
28 mins
 
Roasting chickpeas transforms them into a crispy, salty, savory snack that's super addicting. special equipment: 12-inch cast iron skillet
Author: Marin mama cooks
Recipe type: snack
Serves: 4
Ingredients
  • 1 15-ounce can chickpeas, or 1½ cups cooked chickpeas, rinsed, drained and dried
  • ¼ teaspoon fine sea salt
  • 3 tablespoons extra virgin olive oil
  • 4 rosemary sprigs, leaves removed and finely chopped (about 2 tablespoons)
  • 1 tablespoon fresh sliced chives
  • finely grated zest of 1 lemon (about 1 tablespoon)
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 400.
  2. Drain and rinse the chickpeas in a colander, shake colander to get excess water off of chickpeas.
  3. Dry the chickpeas as much as possible, by gently (press lightly, so they don't smash) rolling them between two clean towels, or paper towels. Some of the skin may come off, but that's ok.
  4. Once the oven has been preheated, place a large cast-iron skillet in the oven, and heat for 5 minutes.
  5. In a medium bowl toss the chickpeas with the olive oil and sea salt. Pour the chickpeas into the preheated skillet.
  6. Roast chickpeas for 15 minutes, stirring every 5 minutes, until golden brown and crunchy.
  7. Stir in the rosemary, and bake until you can smell the rosemary, about 3 minutes.
  8. Remove the chickpeas from the oven and toss in the chives, lemon zest and four turns of black pepper. Give the chickpeas a good stir and pour them into a serving bowl.
  9. Serve warm, and sprinkle with some coarse sea salt if desired.
  10. Unlike deep-fried chickpeas, oven-roasted chickpeas don’t stay as crispy once they cool, so I recommend eating them while they’re still warm from the oven for optimal crunchiness.
  11. Honestly, they still taste great once they cool, as they become intensely nutty and addictively chewy.
3.5.3208

 

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Filed Under: after school snacks, bars/snacks, gluten free, healthy snacks, how to Tagged With: after-school snacks, bars/snacks, gluten-free, healthy snacks, how to, sidedishes

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Reader Interactions

Comments

  1. Anonymous says

    January 4, 2021 at 7:17 am

    I love your recipes! I so adore crispy chick peas but have never been able to get them to the consistency I wanted. The heating the skillet and then cooking them in the skillet was genius! I added some roasted garlic and cayenne pepper for some heat. They are amazing. I’m trying to not eat them all! Thank you – Annie

    Reply
    • Marin Mama says

      January 4, 2021 at 7:51 am

      Hi Annie, AWESOME! So great to hear from you! Yay! I’m elated that you made these chickpeas and that they were delish! I may try to cayenne pepper as Steve loves spice! Thanks for the tip 🙂 Have a great week girl. xoxo, Jackie

      Reply
  2. Gloria Monacelli says

    November 26, 2016 at 9:45 am

    I love Chickpeas roasted…these sound yummy…I usually make them spicy…so this will be fun to try!
    Thanks, as always.

    Reply

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Hi! Welcome to Marin mama cooks! I’m a natural chef, as well as a mom who loves to cook up tasty and healthy whole foods for her family.
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