Lemon Roasted Chickpeas
Ingredients
- 1 can chickpeas ⓘ
- 2 tablespoons olive oil ⓘ
- 5 tablespoons fresh lemon juice
- 1 teaspoon lemon zest ⓘ
- 1 teaspoon fresh garlic, minced ⓘ
- 1 teaspoon dried basil ⓘ
- 1 teaspoon dried oregano ⓘ
- 1 teaspoon onion powder (not onion salt) ⓘ
- 1 teaspoon dried rosemary ⓘ
- 1/2 teaspoon honey (optional, but lovely) ⓘ
- 1 teaspoon each salt and pepper ⓘ
Instructions
- drain & rinse chickpeas well in a fine mesh strainer and ensure that all excess water is drained off. pat chickpeas dry on paper towel or clean dish towel and let sit to dry further while you make your marinade.
- combine all other ingredients in a medium bowl.
- add chickpeas to marinade and stir to coat. allow to marinate in refrigerator at least overnight. the longer you let them sit, the more flavour that penetrates the beans. while chickpeas are marinating, give them a quick stir every once in a while to ensure each pea gets it's fair share.
- once beans are marinated and ready to be roasted, preheat oven to 375 degrees farenheit.
- pour chickpeas onto baking sheet and spread out evenly. roast for 25-40 minutes, turning a few times during the roasting process.
- the longer you leave the chickpeas in the oven, the crispier an cruncher they will be. i prefer some beans to be crispy yet chewy, and some to be fully crunchy, so i leave mine in for about 35 minutes. cook time is entirely based on your personal preference.
Nutrition & Diet Analysis (per serving)
565
kcal
28% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).