Mediterranean Roasted Chickpeas

No ratings yet

These salty, crunchy, and super satisfying Mediterranean Roasted Chickpeas are loaded with herbs and are so easy to make! These tasty peas make the perfect snack or textural addition to salads or bowls.

Cook Time20

Course: Garnish, Snack

Cuisine: Greek, Mediterranean

Servings: Servings

Calories: 241kcal

Author: Amanda McGillicuddy

Equipment

Paper towels
Mixing bowl
Rubber Spatula
Baking sheet
Parchment paper

Ingredients

1 15 oz. Can of chickpeas drained, rinsed and dried (about 1 ½ cups)
2 tablespoon Extra virgin olive oil
½ tablespoon Lemon juice
1 teaspoon Garlic powder
1 teaspoon Dried oregano
½ teaspoon Dried marjoram
½ teaspoon Sea salt Or to taste
¼ teaspoon Coarse black pepper

Instructions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Drain, rinse, and thoroughly dry the chickpeas by straining them through a colander and then transferring them to a bowl lined with paper towels. Gently pat them dry with additional paper towels. Once dry, add the chickpeas to a large mixing bowl and toss with the oil, lemon juice, herbs, spices, and salt.
Spread the chickpeas in a single layer on the baking sheet. Place them in the preheated oven and roast for 18-22 minutes (20 minutes was perfect for my oven), stirring halfway through. Checking occasionally to prevent them from overcooking (you want them crunchy but not rock hard or burnt). Allow them to cool on the pan before enjoying!

Notes

- Be sure to dry the chickpeas thoroughly before tossing them in the oil, lemon juice, and seasoning. Drain them using a colander then transfer to a bowl lined with paper towels and gently pat them dry. This will allow them to get more crunchy.

- Use parchment paper to line your baking sheet. This helps absorb some of the moisture and prevent them from sticking to the pan.

Storage: These Mediterranean Roasted Chickpeas are definitely at their crunchiest right after roasting. Over time, they tend to soften, especially when stored. For the best texture, let them cool completely before storing them in the fridge, loosely wrapped in parchment paper inside a container that isn't fully airtight (to avoid moisture buildup). For the best flavor and crunch, enjoy within 2 days!

Nutrition