Roasted Chickpeas

Roasted Chickpeas

This is my go-to recipe when I am in a pinch for something healthy and nutritious for lunch.  My family eats chickpeas like crazy in the form of hummus, so this was a natural accompaniment to my recipe journal.  One of my  favorite websites is  According to this website, and other research I have performed, those who ate chickpeas as a healthy snack were less likely to grab junkfood snacks on a daily basis.  You can make a batch of these over the weekend and have them ready to grab all week long.  They are high in fiber and protein which will keep you full longer.  I posted about these on facebook a  while ago and got many responses, so here is the very simple, very quick way to make them…

*Note: You will see Herbamare used in most of my savory recipes.  It is a sea salt, vegetable and herb mix.  You can purchase it at most health food stores, but sea salt will also work fine.


Roasted Chickpeas

1 15oz can organic chickpeas

1 medium clove fresh garlic

1/2 tsp italian seasoning

2 TBSP extra virgin olive oil

aproximately 1 tsp grated pecorino cheese(or grate to your liking) – pecorino is a hard sheep’s milk cheese

*herbamare and pepper to taste

Preheat oven to 350.  Rinse and drain chickpeas.  Line the chickpeas on papertowels and let them dry completely,  about 15-20 minutes.  Combine all ingredients into a bowl and toss well ensuring each bean is coated.  Bake for approximately 25 minutes or until golden and crunchy.  Eat them with your fingers, on salads or as a side dish.