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Crunchy Rosemary-Lemon Chickpeas



Crunchy Rosemary-Lemon Chickpeas

Be patient. The chickpeas need a long time in the oven to get really crunchy, which is what you want. Eat them as a snack, pack them in your lunchbox, or use them on a salad instead of croutons.
Prep Time 10 minutes
Total Time 1 hour
Servings 4 Servings

kitchen gear

  • Can opener
  • Colander or strainer
  • Paper towels
  • Measuring spoons
  • Rimmed baking sheet
  • Heatproof spatula
  • Zester or grater
  • Pot holders or oven mitts


  • 1 can (15-ounce) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1⁄2 teaspoon garlic powder
  • 2 teaspoons chopped fresh rosemary
  • 1⁄2 tablespoon grated lemon zest
  • 1⁄4 teaspoon kosher salt


  • Turn the oven on and set the heat to 400 degrees.
  • Put a layer of paper towels on the countertop and add the drained chickpeas. Roll them around to dry them.
  • Put the chickpeas, oil, and garlic powder on the baking sheet and shake the pan to roll the chickpeas around until they are coated with the oil.
  • Once the oven temperature has reached 400 degrees, put the baking sheet in the oven. Bake until the chickpeas are crunchy and golden brown, 40-50 minutes, stirring halfway through with the spatula to make sure they cook evenly.
  • Remove the chickpeas from the oven. While they’re still hot, carefully sprinkle on the rosemary, lemon zest, and salt and mix well. Eat them right away or store them in a covered container for up to 1 day.


Leave out the rosemary and lemon (but keep the garlic powder!) and season with one of the following:
  • 1 teaspoon curry powder
  • 1 teaspoon soy sauce and teaspoon toasted sesame oil
  • Grated zest of 1 lime and 2 tablespoons finely chopped cilantro
  • 1 teaspoon chili powder
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