Rosemary-Roasted Chickpeas


These sweet, but not sticky chickpeas boast fresh rosemary and cayenne pepper.

pan of rosemary roasted chickpeas
Photo: Andy Lyons 
Prep Time:
10 mins
Roast Time:
40 mins
Total Time:
50 mins
2 1/4 cups


  • 2 15 ounce cans garbanzo beans (chickpeas), rinsed and well drained

  • 3 tablespoon olive oil

  • 1 tablespoon finely snipped fresh rosemary

  • 1 tablespoon honey

  • ½ teaspoon kosher salt

  • ¼ teaspoon cayenne pepper


  1. Preheat oven to 425°F. In a 15x10-inch baking pan combine garbanzo beans and 1 Tbsp. of the oil. Roast 40 minutes or until brown and crisp, stirring every 10 minutes (beans may burst and pop during roasting).

  2. Meanwhile, in a small bowl combine remaining 2 Tbsp. oil and remaining ingredients. Drizzle over warm beans; toss to coat. Cool.

To Store

Store in an airtight container in refrigerator up to 3 days or freeze up to 3 months. To serve, preheat oven to 350°F. Roast 10 minutes or until crisp; cool.

Nutrition Facts (per serving)

117 Calories
6g Fat
14g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 117
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 170mg 7%
Total Carbohydrate 14g 5%
Total Sugars 4g
Protein 4g
Vitamin C 0.2mg 1%
Calcium 23mg 2%
Iron 0.6mg 3%
Potassium 59mg 1%
Folate, total 21.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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