crispy roasted chickpeas with rosemary and lemon zest
Prep time
Cook time
Total time
Roasting chickpeas transforms them into a crispy, salty, savory snack that's super addicting. special equipment: 12-inch cast iron skillet
Recipe type: snack
Serves: 4
  • 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
  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.
Recipe by Marin Mama Cooks at