Roasted Chickpeas with Rosemary


Chickpeas are packed with protein, and roasting gives them a pleasingly crispy crunch. Toss with a little finely chopped rosemary and freshly grated Parmesan cheese for extra flavor. Just omit the cheese for a vegetarian version.

Roasted chickpeas with rosemary recipe card, with ingredients and directions also listed below.


  • 2 tablespoons of olive oil
  • 2 15 oz. cans of chickpeas, drained, rinsed and patted dry
  • 1/2 teaspoon kosher salt or sea salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon chopped fresh rosemary

Optional: 3 tablespoons freshly grated Parmesan cheese



  1. Preheat oven to 400. Line a large rimmed baking sheet or jelly roll pan with foil or parchment.
  2. Arrange chickpeas on the pan in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Use a spoon or spatula to coat the chickpeas evenly with oil and seasoning.
  3. Bake for 15 minutes, stir lightly, then bake for another 15 minutes.
  4. Remove the pan from the oven and sprinkle the rosemary evenly over the chickpeas.
  5. Bake for 10 more minutes.
  6. Remove the chickpeas from the oven and if using Parmesan, sprinkle the cheese evenly over the chickpeas.
  7. Cool and enjoy immediately! The chickpeas will lose much of their crunch if refrigerated.