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Crunchy Rosemary-Lemon Chickpeas

Be patient. The chickpeas need a long time in the oven to get really crunchy, which is what you want. Eat them as a snack, pack them in your lunchbox, or use them on a salad instead of croutons.

PowerUp Recipes

Crunchy Rosemary-Lemon Chickpeas

Kitchen Gear
  • Can opener
  • Colander or strainer
  • Paper towels
  • Measuring spoons
  • Rimmed baking sheet
  • Zester or grater
  • Heatproof spatula
  • Pot holders or oven mitts

  • 1 can of 15-ounce chickpeas (drained and rinsed)
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
  • 1/2 tablespoon grated lemon zest
  • 1/4 teaspoon salt

Serves: 4

Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
  1. Turn the oven on and set it to 400 degrees.
  2. Put a double layer of paper towels on the countertop and add the chickpeas. Roll them around to dry them.
  3. Put the chickpeas and oil on the baking sheet and shake the pan to roll the chickpeas around and coat them with the oil.
  4. Put the baking sheet in the oven. Bake until the chickpeas are crunchy and golden brown, 40–50 minutes, stirring halfway through to make sure they cook evenly.
  5. Remove the chickpeas from the oven. While they’re still hot, carefully sprinkle on the rosemary, lemon zest, and salt and mix well. Eat them right away or store them in a covered container for up to 1 day.

Leave out the rosemary and lemon (but keep the garlic powder!) and try seasoning the chickpeas with one of the following:
  • 1 teaspoon curry powder
  • 1 teaspoon soy sauce and 1/2 teaspoon toasted sesame oil
  • Grated zest of 1 lime and 2 tablespoons finely chopped cilantro
  • 1 teaspoon chili powder