A crunchy, savoury snack with fragrant rosemary, thyme and garlic. These oven-roasted chickpeas are an easy way to add a little extra fibre and plant-based protein to your day. Delicious on their own or sprinkled over salads and soups!
Rosemary, Thyme & Garlic Roasted Chickpeas Recipe
PREP TIME: 10 MIN | COOKING TIME: 30-40 MIN | SERVES: 4
ALLERGENS: Chickpeas (legume). Check seasoning labels for potential cross-contamination.
*Always check the specific packaged product if you're making this for someone with a severe allergy.
Ingredients
1 x 400 g can no-added-salt chickpeas, drained and rinsed
1 tbsp extra virgin olive oil
1 tsp garlic powder
1 tsp dried rosemary, finely crushed
½ tsp dried thyme
¼ tsp onion powder (optional)
Black pepper, to taste
Pinch of salt (optional)
Method
Preheat the oven to 200°C (180°C fan-forced).
Drain and rinse the chickpeas. Pat dry thoroughly with a clean tea towel or paper towel, removing as much moisture as possible.
In a bowl, toss the chickpeas with olive oil, garlic powder, rosemary, thyme, onion powder and black pepper until evenly coated.
Spread the chickpeas in a single layer on a lined baking tray.
Roast for 30–40 minutes, shaking the tray halfway through, until golden and crispy.
Allow to cool before serving. The chickpeas will continue to crisp up as they cool.
Tips
Drying the chickpeas thoroughly before roasting helps achieve a crispier texture.
Fresh rosemary and thyme can also be used. Finely chop and coat with olive oil before mixing through the chickpeas.
Store in an airtight container at room temperature and enjoy within 2–3 days for the best crunch.
Experiment with different seasonings, such as smoked paprika, curry powder, chilli or dried cumin.
If the chickpeas soften during storage, return them to the oven for 5–10 minutes to crisp up again.
Dietitian note: Chickpeas provide plant-based protein and fibre, including prebiotic fibres that help support gut health. They are also a source of iron, folate and magnesium.
As always, made with love - Eatwise <3