• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Marin Mama Cooks

Tasty foods for families

  • home
  • Recipes
    • Recipes Index
    • beverages
    • breakfast
    • lunch
    • after school snacks
    • dinner
      • burgers & patties
      • chicken
      • meats
      • meatless meals
      • Mexican
      • Pastas
      • pizza
      • seafood
    • side dishes
      • breads and grains
      • popovers
      • potatoes
      • salsas
      • sauces
      • veggie burgers and patties
      • Veggies
    • Desserts
      • brownies and bars
      • cakes and cupcakes
      • chocolate
      • Cookies
      • pies and tarts
    • meatless meals
    • salads
    • dressings
    • Soups
    • smoothies & juices
    • family favorites
    • most popular recipes
    • weeknight dinners
    • kale
    • Quinoa
    • weekly dinner menu
  • how to
  • random
  • videos
  • about me
  • work with me

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

 

Print Friendly, PDF & Email

if you liked this recipe...

  • roasted matchstick beets with coconut oilroasted matchstick beets with coconut oil
  • quick and easy guacamolequick and easy guacamole
  • Raw Cacao Energy BitesRaw Cacao Energy Bites
  • oven roasted sweet potato halvesoven roasted sweet potato halves
  • Facebook0
  • Google+0
  • Twitter
  • Pinterest0
  • Email
0

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

Previous Post: « overnight refrigerator oats with almond butter and cacao nibs
Next Post: chicken enchilada bake »

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

say something to Marin mama... Cancel reply

Primary Sidebar

Jacquelyn-Grandycircle

Hi! Welcome to Marin mama cooks! My name is Jackie Reale! I'm a natural chef, creator and manifestor. I showcase healthy recipes for the everyday cook.About Me...

  • Facebook
  • Instagram
  • Pinterest

Don’t miss a new recipe!

Search Marin Mama cooks…

most popular posts

How to de-stem and thinly slice kale
easy skillet chicken parmesan
favorite turkey burgers
one-pan pasta
chocolate cake with cream cheese frosting
roasted whole beets without foil

how to make my lacinato kale salad

how to make perfect popovers

Marin mama on Instagram

marinmamacooks

Jackie Reale | Marinmamacooks
Overnight vegan, GF, DF refrigerator oats with chi Overnight vegan, GF, DF refrigerator oats with chia, almond butter and strawberries! This is such an easy grab-and-go breakfast! Also takes 5 minutes to make!
1/2 cup alternative milk of choice, I use almond or walnut milk 
1 TBL chia seeds
1/4 cup GF steel cut or rolled oats
2 TBL unsweetened shredded coconut 
1 TBL almond butter
1 TBL maple syrup - feel free to add more if you like things sweeter, or you can add 1 tsp vanilla on top of the maple syrup 
Pinch of pink Himalayan sea salt
Optional - Pinch of cinnamon 
2-3 strawberries cut into small pieces
Put above ingredients into a small glass jar, stir to combine everything, cover and refrigerate overnight! Enjoy cold, or pop in the microwave for 1 minute. Give a good stir before consuming. #overnightoats #overnightoatsrecipe #glutenfreerecipes #glutenfreebreakfast #veganbreakfast #quickandeasybreakfast #quickandeasyfood #healthyrecipes
New blog post! I’m going to be introducing a ser New blog post! I’m going to be introducing a series on the blog called, Recipes for Life. I’m not exactly sure what it truly is, or where it’s going to evolve to, but I do know that it’s going to be a place for me to journal my thoughts, share insights and to connect with you all on a new level.  I’ve been hearing the whispers to share in this way for a while, but I’ve been procrastinating and holding back, because I was waiting for the perfect message to put in a post, but I’ve learned that there is no perfect message, or perfect time to start anything new, there will always be an excuse and there will always be a self-created obstacle. Sometimes you just have to just start with a first draff, and get those words out as they are today, and trust that someone needs to hear those words, or message at this specific point in time. So that’s what I’m doing, I’m starting out in draft form and taking the first step. Check out the full post at marinmamacooks.com, or go to my insta profile for the link. #marinmamacooks #trusttheprocess #recipesforlife
New post! Easy oven roasted potatoes! Potatoes are New post! Easy oven roasted potatoes! Potatoes are in season, so I’m taking advantage of it. These roasted potatoes are family approved and loved, and make the perfect side dish, as they pair with just about anything. They also take under 30 minutes to roast up to crispy, browned perfection.  No need to pre-soak or boil these bad boys to get them browned and crispy, the cast iron skillet and broiler create the magic. Oh, don’t skip the red onion, as it adds a bacon-like flavor to the potatoes. Get the recipe by going to marinmamacooks.com or to my insta page for the link. #vegansides #vegansidedish #crispypotatoes #ovenroastedpotatoes #roastedpotatoes #fingerlingpotatoes #sidedishrecipes #glutenfreerecipes #glutenfreevegan
New post! Roasted red peppers! If you’re looking New post! Roasted red peppers! If you’re looking for ways to incorporate more veggies into your diet, then these roasted red peppers make it easy, as they are jam packed full of flavor! Roasting them with a bit of avocado oil and some Celtic sea salt adds a sweet smokey depth of flavor that’s hard to describe in words. These roasted peppers will be your new go-to, as they literally take no time to prep and bake up! They’re a great stand alone healthy snack, or make a stellar side dish that pairs with just about anything!  I make these at least 4-5 times a week, (if not more) as I use them in just about EVERYTHING. Click on the slides to see step-by-step photos and the recipe is below! 
INGREDIENTS:
*3 red, yellow or orange bell peppers, sliced into thin strips
*roughly 1/2 tablespoon avocado oil
*few pinches of fine Celtic sea salt

INSTRUCTIONS:
Pre-heat oven to 450 degrees.
Line a rimmed baking sheet with parchment paper.
Wash pepper, and holding from the top near the stem, slice the pepper straight down each side to form 4-6 big pieces. This keeps the seeds and ribs intact in the center and not all over your counter.

Slice the big pieces of pepper into thin slices.

Toss sliced peppers onto the baking sheet, drizzle them with avocado oil and a few pinches of sea salt, and mix them all together. 

Roast the peppers in the preheated oven for roughly 12-15 minutes, giving them a toss with some tongs around the 10 minute mark, until tender and slightly charred on the skins.
Eat them straight off the baking sheet, or let cool and store in a covered container in the fridge for up to 4 days.
Check out the full post to see some things you can pair these bad boys with! 
marinmamacooks.com.
Craving something salty and savory? Then you have Craving something salty and savory? Then you have to make these toasted, salted almonds! They are the BOMB and take no time to whip up! They’re super addicting, so you may find yourself sneaking back for more! They are teenager approved too! (see last photo) Recipe below plus step by step photos! 
•1 TBL olive oil 
•1/2 to 3/4 cup raw unsalted almonds 
•pink Himalayan sea salt to taste 
Instructions: 
Add 1 TBL olive oil to a skillet.
Set it over medium-low heat
Add almonds and stir to coat in the oil
keep an eye on them and stir occasionally until toasted brown 
Slide toasted almonds onto a paper towel lined plate to catch excess oil
Liberally sprinkle almonds with pink Himalayan sea salt! 
Let almonds cool for a bit.
Pour into a bowl and enjoy! 😋
New post! Oven baked forbidden black rice! This ov New post! Oven baked forbidden black rice! This oven baked forbidden black rice is my latest obsession! It’s SO easy to make, and comes out perfectly every time! It has an amazingly sweet, nutty and buttery flavor and this amazing chewy texture! It’s also naturally gluten-free and chock full of nutrients! YOU NEED TO MAKE THIS TODAY! You can link to the recipe in my insta profile. #forbiddenblackrice #blackrice #howtocookrice #glutenfreerecipes #ovenbakedrice #lotusfoods #kettleandfire #bonebroth #rice
New blog post! Gluten-free, dairy-free lemon 🍋 New blog post! Gluten-free, dairy-free lemon 🍋 olive oil pound cake! This cake is ultra-lemony, super moist and chock full of flavor! Once you start with one slice you won’t be able to stop! 🛑 go to my Instagram profile to find the link to the recipe! I hope you all love ❤️ it as much as we do!  #glutenfree #dairyfree #glutenfreedairyfree #glutenfreecake #dairyfreecake #lemoncake #lemonoliveoilcake #glutenfreedairyfreecake #glutenfreerecipes
New blog post! Vegan Brussels sprouts salad! Move New blog post! Vegan Brussels sprouts salad! Move over mixed greens and kale, there’s a new salad green in town, Brussels sprouts! This salad will be your go-to fall and winter salad, and is the perfect salad to bring to any upcoming holiday potluck!  It’s vegan, gluten-free and dairy-free!  I’m addicted to this salad and I hope you will be too! Click on the link in my profile for the recipe, or go to my website, marinmamacooks.com. #veganrecipes #vegansalad #dairyfreesalad #dairyfree #dairyfreerecipes #glutenfreevegan #glutenfreerecipe #holidayrecipes
New post on the blog! If you were to ask me what New post on the blog!  If you were to ask me what recipe I make the most often, it would be this lemon vinaigrette! This is honestly the best and simplest vinaigrette and is my go-to for everything! It doesn’t have any added sugars or other random ingredients that you can’t pronounce. Try it today and let me know what you think! Get the recipe by clicking on the link in my insta profile. #saladdressing #vinaigrette #saladdressingrecipe #salad #vinaigrettes
New post at Marin Mama Cooks! Baked lemon 🍋 chi New post at Marin Mama Cooks! Baked lemon 🍋 chicken breasts! These are DAMN good and a family favorite! They pair perfectly with just about anything! Go over to the blog and check out the recipe! This is the first of many recipes! Yay!! You can find the link at my Insta profile. #chicken #chickenrecipes #weeknightdinner #winnerwinnerchickendinner
Load More... Follow on Instagram

Footer

Privacy Policy

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT