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Rosemary Roasted Chickpeas


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Rosemary Roasted Chickpeas


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Rosemary Roasted Chickpeas

I have learned a lot about chickpeas and it seems most of the time soaking and not boiling them is the best way to go. I found this recipe for roasted chickpeas from @kosherrecipes on instagram and adapted it to make it parve, hers has Parmesan, so add it if you like, but really any flavoring would work and they are really amazing hot and fresh out of the oven.


  • Prep Time : 5 min
  • Cook Time : 45 min
  • Ready Time : 50 min




  • 2 cups dried chickpeas
  • 2-3 teaspoons rosemary, finely chopped
  • 1 clove crushed garlic
  • 1 tablespoon olive oil
  • salt to taste


  1. Soak the dried chickpeas for at least 4 hours or overnight.
  2. Preheat your oven to 400°F.
  3. Toss the soaked chickpeas with the rest of the ingredients together in a large bowl then transfer the mixture to a baking sheet. Try to use a baking sheet large enough for the garbanzo beans to sit in a single layer.
  4. Roast for 40-45 minutes, tossing the mixture once or twice. Take the roasted chickpeas out of the oven, sprinkle kosher salt on them and toss in the baking tray. Let them cool for at least a few minutes in the baking tray before transferring to a bowl. This will give them time to get crisp. Enjoy the same day you prepare them.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




7 Responses to Rosemary Roasted Chickpeas

  1. Ooooh, Tamar my mother used to make these (with dried herbs). Nice memories!

  2. I love roasted chickpeas, but I have always made them with precooked ones. Do you really toss the dry uncooked chickpeas in the oven just like that? I am intrigued to say the least.

    • I know, I was too!! But after learning to make falafel with soaked and not cooked chickpeas I figured I would give it a shot and I much preferred the result for a snack. They came out crispier and crunchier. They must be soaked, preferably overnight, but that is it. Try it and you will see.

  3. avatar says: galgal

    Tamar – I think it is not clear from the recipe that the chickpeas should be soaked first. That is why Shoshana (above) was also surprised that you call for “dry uncooked chickpeas”. I also thought the same thing.

  4. What a wonderful twist for doing chickpeas. I don’t normally like chickpeas but this gives it a really nice flavour.

  5. avatar says: ohyoucook

    Just made this with one can of rinsed chickpeas, but kept the quantities of the remaining ingredients. They came out crunchy and deliciouss

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