Roasted Chickpeas

I don’t know if y’all know this, but I’m a winner. I win things. I won a deep fryer on my last birthday. I have won gift baskets, wine, blog giveaways and concert tickets to Coldplay and Mumford and Sons. Once I won a trip for two to McAllen, Texas (which may actually be a loss) and another time to Cancun- flight and hotel included. I really should enter the lottery one of these days. Now I am hoping to win something bigger- I auditioned for The Next Food Network Star last weekend and so far have made it to round two! I will find out next month if I make it to the final round. (Ahh!) The Food Network needs more Jews in front of the camera, right? Jew know it!

You know what else is a winner? This recipe. Crunchy, herb filled chickpeas of goodness. They taste bad for you but they are as healthy as they are tasty! Here is all you need to make your own roasted chickpeas:

And of course chickpeas (duh!)

This recipe is super easy. I used dried chickpeas, but you could totally use canned.  Place your chickpeas in a bowl with olive oil, salt, pepper, and your favorite spices. I used garlic and dill, because I had it already on hand. But rosemary would be awesome too. Or thyme. Or anything! Mix that sucker up and then spread onto a baking sheet lined with parchment paper.

Cook for about 30 minutes in the oven until they are a golden brown. Make sure to rotate them after about 15 minutes. That’s it! How easy was that? You win.

These chickpeas are especially tasty warm either as a snack, or on salads. I had mine on Israeli salad!

What is that dressing on my salad you ask? Good question! Tune back in next week to find out. I am such a tease!

And speaking of winners, thanks to those of you entered the RiceSelect™ contest last week!! I used a random integer program to pick a winner, and the first number I drew was a six, but that was Bubbe, and she can’t win. (Sorry Bubbs!) I guess we come from a family of winners! But next I drew a 13! Mazel Hanaa! Please send me your address to amykritzer @ gmail dot com so you can enjoy your rice and tote bag!

Roasted Chickpeas
Prep time
Cook time
Total time
Recipe type: Appetizer, Side Dish
Serves: 4
  • 3 cups chickpeas (canned or cooked from dry)
  • 1 tablespoon olive oil
  • 1 teaspoons salt
  • 1 teaspoon pepper
  • 1-2 garlic cloves, minced
  • 1 tablespoon your favorite herb (I used dill!)
  1. Preheat the oven to 400 degrees.
  2. Either cook dried chickpeas or rinse and dry canned chickpeas.
  3. In a bowl, mix the chickpeas with olive oil, salt, pepper, garlic and dill.
  4. Spread the chickpeas on a baking sheet lined with parchment paper for easy cleanup.
  5. Roast in the oven for about 30 minutes until golden brown, rotating after 15 minutes.
  6. Serve warm on salad or as a snack!




  1. says

    Yay! Thanks Amy :-)
    As for your roasted chickepeas dish, it looks great. If you like Indian food, you could add some curry to it and serve it over basmati rice.

  2. says

    Roasted chickpeas are one of my favorite things EVER. I can house an entire batch quicker than I’d like to admit.

    Good luck with the Food Network! Hopefully, you can continue your streak!

  3. says

    I absolutely love roasted chick peas! As a fish hater, I live on poultry and legumes. I would say I eat roasted chickpeas 3 or four times a week for lunch. Needless to say, I am always looking for new ways to cook them!

    Thanks for posting!


  4. Bubbe says

    WHAT? Did I win the RiceSelect contest and get disqualified?

    AND you make chickpeas look more appetizing than M&M’s.

    DO you do everything perfectly?

    Oh course!

    Your lovin’ Bubs

    • says

      Sorry, Bubbe! I’ll make it up to Jew with lots of tasty goodies when you visit me next! Trust me, these chickpeas almost taste like your beloved M&Ms!

  5. says

    Made these yesterday. I burned the 1st batch by leaving them in too long. and used up all my dill :( Made a second batch with onion powder. They are amazing!!! I did need to cook them on a lower temp for a little longer and then on 275 for about 15 minutes more. Crunchy and not burned!!! Thanks for the recipe Amy!!!