Snack / Mediterranean
Rosemary Roasted Chickpeas
Chickpeas roast until dry and crisp, then get a coating of rosemary and smoked paprika. A savory snack with simple pantry ingredients.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 35 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 200°C (400°F). Rinse chickpeas, drain and rub dry in a clean towel.
Toss with oil and salt and spread in one layer on a baking tray.
Roast for 30–35 minutes, shaking the tray twice, until dry and crisp.
Toss with rosemary and paprika while warm and let cool uncovered.
0 of 4 steps complete
A little kitchen know-how
- Remove excess moisture before roasting and cool uncovered to preserve crunch.
Make it yours & keep it well
Use ground cumin instead of rosemary for a warmer spice profile.
Storage: Best eaten the same day; refrigerate leftovers for 2 days and re-crisp in the oven.
Estimated nutrition per serving
220 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Best eaten the same day; refrigerate leftovers for 2 days and re-crisp in the oven.
Can I adapt this plant-based recipe?
Use ground cumin instead of rosemary for a warmer spice profile.
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