Name: Rosemary Sea-Salt Roasted Chickpeas
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 15 Ounce Can Chickpeas (drained and rinsed); 4 Teaspoons Chopped Fresh Rosemary; 2 Teaspoons Garlic Powder; 1/2 Teaspoon Sea Salt (or more to taste); 1/8 Teaspoon Black Pepper

Jump to Recipe Print Recipe

Rosemary Sea-Salt Roasted Chickpeas are a tasty and nutritious snack. Eat them by the handful or sprinkle on a salad, these chickpeas are plant-based and oil-free!

A jar of rosemary sea salt roasted chickpeas.

I'm Elizabeth and I'm a snackaholic.

I sometimes eat "meals" but often I just snack on healthy foods. I'll have carrots with hummus. Or a bowl of roasted broccoli and cauliflower. Most of my "dinners" are salads. For "dessert" I have oatmeal and/or fruit.

I fundamentally believe in eating when I'm hungry. I don't like overloading myself with a huge meal and then feeling awful for hours afterwards.

Somehow our society has decided that three meals a day is normal. But why?

I'm not saying that it's wrong, I'm just challenging the notion that we must eat breakfast, lunch, and dinner every day. Who decided that this is the way that we should eat? Who says that this is optimal?

I don't have the answers. BUT I do think that self-experimentation can give us a clue to what works for our bodies.

Pay attention to classic cues like a grumbling stomach or a feeling of emptiness. Recognize brain fog, moodiness, and junk food cravings. Anything that seems out of the ordinary can give you a clue as to what your body is asking for.

Eat when you're hungry. Don't eat when you're full. Snacking is encouraged.

Especially when you're snacking on Rosemary Sea-Salt Roasted Chickpeas.

Why I love these Rosemary Sea Salt Roasted Chickpeas

Dietary needs - these chickpeas are vegan, gluten-free, dairy-free, oil-free, and sugar-free.
Crunchy & salty - crunchy, salty snacks don't have to be unhealthy! These chickpeas have protein and fiber, without any of the not-so-good ingredients
No oil - you don't have to add any processed, high-calorie, low-nutrient oils to these chickpeas to make them delicious. They are naturally tasty!

Ingredients

Chickpeas: I used canned chickpeas. Just drain and rinse them and they'll be ready to bake.
Fresh Rosemary: I am lucky enough to have access to garden-fresh rosemary. So I literally picked some from the garden. But store-bought is perfect. Dried rosemary could work if you're in a pinch, but it wont be as vibrant.
Garlic Powder: Rosemary and garlic are a delicious combo!
Sea Salt: A generous portion of salt makes these chickpeas extra delicious.
Black Pepper: A hint of pepper balances the salt.

How to make Rosemary Sea-Salt Roasted Chickpeas

Step 1. Start by preheating the oven and lining a baking sheet with aluminum foil.

Step 2. Combine the chickpeas, rosemary, garlic powder, sea salt, and pepper in a medium bowl. Stir to coat the chickpeas.

Step 3. I recommend tasting a chickpea at this stage to test for saltiness. I like my chickpeas particularly salty so I used a teaspoon of salt instead of the ½ teaspoon that I call for in the recipe.

Step 4. Once you have your desired seasonings on the chickpeas arrange them on the baking sheet. Bake for 30-40 minutes, stirring halfway through.

Step 5. For chickpeas with a crunchy exterior and soft interior, bake for 30 minutes. For completely crispy chickpeas, bake for 40 minutes. Either way, watch carefully so the chickpeas don't burn.

Step 6. When they have reached your desired texture, remove the chickpeas from the oven, let cool slightly, and enjoy!

Recipe Prayer

Thank you God for healthy, nutritious snacks. Help us fuel our bodies with good foods. Amen.

Related Recipes

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

📖 Recipe