Roasted Chickpeas with Citrus and Rosemary

Published on: 02/03/2018

I LOVE chickpeas, almost to the point of obsession.   I love ’em pureed into a dip, raw in a salad or roasted like I am going to do today.  A can of chickpeas goes a  long way.   Just rinse and drain and you’re off to many culinary adventures.   Plus, there tiny pulses are loaded with health benefits – they are total body food, for sure!

Check out another of my chickpea favorites: Pecan Pesto Chana.


It’s super easy to roast chickpeas.  They are great snack to serve to family and friends, too.  A few great tips that I learned about how to roast chickpeas from the culinary website, Kitchn are:

  • dry your chickpeas as much as possible before tossing in oil and putting in the oven. You can pat them with a paper towel while they are still in the colander after rinsing and draining.
  • add your flavor boosts (herbs and spices) after roasting or they will burn and taste off.
  • serve warm right from the oven for the best texture (although you can eat them later, too – the texture will be softer, though).


To roast these chickpeas, I toss raw chickpeas with almond oil as it imparts a delicate flavor; plus, it has a high smoke point so it stands up to heat well.  Almond oil is high in heart-healthy, monounsaturated fats and vitamin E, a powerful antioxidant.  You can use extra virgin olive oil or avocado oil, too. Toss with coarse salt, such as Himalayan Pink Salt – it’s unrefined and packed with minerals and trace elements for a nutritional boost!

At this time of year clementines are so juicy and delicious.  I love adding citrus notes to this dish – plus coupled with fresh rosemary, it’s a great flavor sensation.


Roasted Chickpeas with Citrus and Rosemary

Crunchy and protein-packed, these roasted chickpeas are a great snack or appetizer.

  • 2 15 ounce cans chickpeas (rinse and drain)
  • 2 tbsp extra-virgin olive oil or avocado oil
  • 1/2 tsp salt
  • 1 mandarin orange (zest and juice)
  • 2 sprigs fresh rosemary (coarsely chopped)
  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, toss chickpeas with oil and salt.  Place on a non-stick cookie sheet and place in the oven.  After 10 minutes, check and toss. Put back in the oven for another 10 minutes.
  3. Remove chickpeas from the oven when golden brown.  Pour them into a bowl  and add zest and juice along with rosemary.  Toss until well coated.
  4. Enjoy immediately.

Store leftovers in an airtight container in the cool, dark place.  Best if eaten within 2 to 3 days.

Enjoy eating simply,



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Hi, I am Vicki. I am a food-loving registered dietitian nutritionist and I want to inspire you to get in the kitchen with real food!

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