There’s something so satisfying about a crunchy, salty snack, especially when it’s doing your brain and body a favor. These Rosemary Roasted Chickpeas are packed with plant-based protein, fiber, and anti-inflammatory goodness, thanks to ingredients like olive oil and rosemary.
Whether you’re tossing them into a salad, pairing them with wine and cheese, or just grabbing a handful in the afternoon, they’re a simple, flavorful way to support your health without spending hours in the kitchen.
What You Will Need to Make Them
These rosemary chickpeas use just 4 ingredients – canned chickpeas, olive oil, dried rosemary, and a bit of sea salt. Then 20 – 30 minutes in the oven, or a quick 10 minutes in an air fryer, and you have delicious “roasted” chickpeas.
Chickpeas (Garbanzo Beans)
Canned chickpeas work best when making roasted chickpeas. It’s also a great way to use up extra chickpeas if you didn’t use the whole can.
Rosemary
Fresh or dried rosemary will work in this recipe. I used fresh as I think the herby aroma and flavor comes through better, but dried rosemary mixed into olive oil before tossing with the chickpeas works nicely too.
Olive Oil
Extra virgin olive oil mixed with the rosemary gives these chickpeas an herbaceous aroma and flavor.
Sea Salt
Just a sprinkle of sea salt (or kosher salt if you don’t have sea salt) to balance the flavors.
How to Make Roasted Rosemary Chickpeas
Step 1
Rinse and drain the chickpeas, then lay them out on paper or clean cloth towels to allow them to dry. Try not to rush this, as you want as much of the moisture off the surface as possible before placing them in the oven. You’ll end up with crispier chickpeas if you allow them to really dry.
Step 2
Preheat the oven to 425°F. Line a sheet pan with parchment paper. Place the chickpeas in a bowl and toss them with olive oil, chopped fresh rosemary, and sea salt. When they are thoroughly coated, pour them onto the sheet pan and spread them out in an even layer.
Step 3
Place them in the center of the oven and cook, tossing partway through, for about 30 minutes. They should be slightly browned and crunchy. Allow them to cool on the pan and then place them in an airtight container when completely cool.
If making in an airfryer: Preheat the airfryer to 400°F. Add the chickpeas coated with oil, rosemary, and sea salt to the air fryer basket. Cook in the air fryer for 10 minutes, shaking the basket halfway through. (Depending on your air fryer, they may need a bit longer or a shorter time, so check them partway through for doneness so they aren’t over-cooked.)
These are a crunchy and craveable, healthy snack idea, perfect on top of a salad in place of croutons, or add a little protein boost to healthy avocado toast for breakfast or a snack.
Variations
Roasted chickpeas are easy to add various flavors to. While I love the herby flavor that rosemary adds, you can mix these up and make them slightly sweet or spicy or salty.
If you like a spicy treat, swap the rosemary for a blend of cayenne and chili pepper.
Looking for a slightly sweet but also spicy treat? Add cinnamon to the cayenne pepper.
If you like just a smoky flavor, try a smoky sea salt or smoked paprika for a change of pace.
The variations are endless! Look through your spice cabinet and try different combinations to find one you love.
Storage Tips
Store these in an air-tight container at room temperature. Make sure they are completely cooled before putting them in the container. They will stay crispy for a week or more.
I would not recommend storing them in the fridge as they will pick up moisture and lose their crunchy texture. They also don’t freeze well.
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Rosemary Roasted Chickpeas
Equipment
Ingredients
- 1 15 oz. can Chickpeas rinsed and drained
- 1 tbsp extra virgin olive oil
- 1 tbsp. chopped fresh rosemary
- 1 tsp. sea salt
Instructions
- Preheat the oven to 425℉. Line a sheet pan with parchment paper.
- Drain rinsed chickpeas on a paper towel and let them dry for about 30 minutes. Get as much moisture off the surface as possible for a crunchier snack.
- Place dried chickpeas in a bowl and toss with the olive oil, rosemary, and sea salt.
- Pour onto the prepared sheet pan and spread out. Place the pan in the middle of the preheated oven and cook, tossing partway through, for 30 minutes until slightly browned and crispy.
- Remove from the oven and allow to cool completely. Store in a resealable container until you are ready to use it.
