Crispy Rosemary Garlic Chickpeas are a healthy, addictive snack that’s easy to make and even easier to make disappear! With fresh rosemary and garlic, these crispy golden beans are a crowd pleaser full of good-for-you benefits.
I made my first batch of Crispy Rosemary Garlic Chickpeas while <3M was traveling, and boy am I glad he was gone! They were so addictively good I ate half the batch on my own as soon as they came out of the oven! I loved their crunchy, salty, herby flavor and had to convince myself to stop eating them!
Growing up, I hated garbanzo beans. I remember my Dad putting them on all his salads, especially when we ate at the Ponderosa buffet. I remember tasting chickpeas and hating the texture. They were like pasty, mushy beads in my mouth. I’d meticulously pick them out of salads or gag if one ever accidentally found its way into my mouth.
Serious question folks, do you call them chickpeas or garbanzo beans? Comment below and let me know! I refer to them as garbanzo beans but for the purpose of naming this recipe, I went with chickpeas. #callitwhatyouwantto
Fast forward 10 years later, and I love garbanzo beans! I put them on salads daily, regularly use them for my homemade Everyday Hummus and my favorite Indian dish to make is Chana Masala (a chickpea curry). I almost always have a can or two stashed away in my pantry in case of emergencies, obviously.
Garbanzo beans are also a great source of vegetarian protein, full of fiber, and key nutrients like vitamin k, magnesium, and zinc. Not only that, studies have shown eating garbanzo beans can benefit those with diabetes and help lower bad cholesterol. Which makes these Crispy Rosemary Garlic Chickpeas the perfect New Year’s snack since I know we all vowed to be healthier this year! Am I right?
The best part about these Crispy Rosemary Garlic Chickpeas is that they’re baked not fried and only require 4 main ingredients. They’re loaded with garlic and lots of fresh rosemary then baked for about 45 minutes. They do take a bit of hand-holding though as you’ll need to gently shake the pan every 10 minutes or so to ensure the beans crisp evenly. When you take them out of the oven, immediately sprinkle them with salt while they’re still warm and serve!
I enjoyed the Crispy Rosemary Garlic Chickpeas served fresh, the same day right out of the oven! I loved them plain but you can also add Crispy Rosemary Garlic Chickpeas to a creamy soup, mixed into a salad, or sprinkled over sautéed greens! Either way, they’re a delicious healthy snack that you can feel good about eating.
- 2 15-ounce cans chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, finely chopped
- ½ teaspoon sea salt, plus more for serving
- ½ teaspoon ground black pepper
- Preheat oven to 425F
- Line a large baking sheet with parchment paper and set aside
- Place the rinsed and drained chickpeas on one half of a clean kitchen towel. Gently fold the other half over the chickpeas and rub gently to remove the chickpea skins. You may need to work in batches*
- Place the olive oil in a medium-sized mixing bowl and add the rosemary, garlic, salt, and pepper. Whisk to combine.
- Add the chickpeas and gently toss until the beans are fully coated with the olive oil herb mixture.
- Spread the chickpeas out onto the prepared baking sheet in a single, even layer and place in the oven for 40-50 minutes.
- Every 10 minutes, gently shake the pan to move the chickpeas around and ensure they're crisping evenly.
- At the 30 minute mark, begin checking the chickpeas for doneness. The beans will be golden on the outside but slightly soften in the center.
- Once you reach your desired crispness, remove the beans from the oven, sprinkle with additional sea salt and serve immediately.
- Beans will keep 1-2 days stored at room temperature in an air-tight container.**
**You may store the beans but they lose their crispness as days pass which is why I tend to make a large batch and share them with a crowd the day they're cooked.
