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–+ servings
Rosemary Cumin Roasted Chickpeas make a delicious, crunchy, fiber-filled snack or appetizer. They're easy to make and very food allergy-friendly.
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5 from 1 vote

Rosemary Cumin Roasted Chickpeas

Rosemary cumin roasted chickpeas are a crunchy and delicious snack or appetizer packed with fiber and plant-based protein.
free from: gluten, dairy, soy, egg, fish, shellfish, tree nuts, peanuts
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 4
Calories: 121kcal
Author: Lindsey Janeiro, RDN, CLT

Ingredients

  • 1 can chickpeas drained and rinsed
  • 2 teaspoon olive oil
  • ½ teaspoon cumin
  • ½ teaspoon dried rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon rubbed sage
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees. For easier cleanup, line a sheet pan with aluminum foil or parchment paper.
  • Dry off excess moisture from chickpeas by patting them dry with paper towels or a clean dish cloth.
  • Place chickpeas on the sheet pan, drizzle with olive oil, and top with spices. Use your hands to toss the chickpeas in the spices.
  • Bake for 20-30 minutes until they're dark golden brown and crunchy.
  • Store leftovers in an airtight container up to one week.

Nutrition

Calories: 121kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Sodium: 460mg | Potassium: 163mg | Fiber: 5g | Vitamin A: 15IU | Calcium: 40mg | Iron: 1.6mg