I love an excuse to use chickpeas! This is a little legume with a mission, I tell you! It’s filled with nutrients, from protein to fiber to vitamins to iron, the list goes on. In this simple recipe, I just bake them in a high temperature oven with a little olive oil and spices and they make for a great appetizer!
Simply Chickpeas
Author: Catherine Katz
Ingredients
- 1 large can (1 lb-13 oz) chickpeas, rinsed and well drained
- 2 Tbsp extra-virgin olive oil
- 1 tsp turmeric
- 1 tsp herbes de Provence
- ½ tsp coarse sea salt.
- fresh rosemary (optional)
Instructions
- Preheat the oven 375 and place a baking sheet inside so it heats up as well.
- Place drained chickpeas in a bowl and gently pat with a clean towel to dry as much as possible.
- Add olive oil, spices, salt and fresh rosemary if using, and gently stir to coat the chickpeas well.
- When the oven and baking sheet are ready, transfer the chickpeas directly onto the baking sheet and bake for 15-20 minutes.
- Let cool on the baking sheet, sprinkle with fresh rosemary, if using, and serve.
Ginger Colla says
May 11, 2018 at 5:11 pmHi Catherine, I made your chickpea recipe today and it is a delicious snack. Thanks for all of your great vegan recipes!
You might like to know about Schiabica’s California Olive Oil in Modesto, CA where I live. They have been in business since 1936 and they make a variety of wonderful olive oils. I especially love their cold pressed flavors like lemon, basil, garlic, jalapeños, and especially rosemary. These are not infused, but are cold pressed with their just-harvested California olives. So instead of adding rosemary to the chickpeas, I used the rosemary olive oil and they are great!
One other note, if you sauté asparagus or spinach with their rosemary olive oil, you don’t need any other seasoning.
Catherine Katz says
May 15, 2018 at 3:11 pmwow Ginger, this olive oil sounds wonderful! I will definitely give it a try! Thank you so much for bringing to my attention and thank you also for your kind words! 🙂
Star says
January 28, 2017 at 10:00 pmI have raw chickpeas, how do I cook them before baking it into this obviously healthy appetizer
Yvette says
November 5, 2016 at 9:33 amMy go to appetizer or snack is chickpeas with lemon, olive oil, salt, pepper, dash of red pepper and fresh parsley. Sometimes I throw in a few cherry tomatoes. Very simple and really delicious. My husband seems to love them also!
Catherine Katz says
November 7, 2016 at 9:16 amYES Yvette, I love your appetizer! Simple, nutritious and oh so delicious! thank you so much for sharing! 🙂
Allyson Saad says
February 7, 2016 at 3:04 pmI just made these and they’re delicious! What a great way to transform spices, olive oil, and legumes into a healthy snack. I also added fresh ground black pepper to boost the bioavailability of healthy turmeric compounds, and made a batch with red pepper flakes and organic garlic powder in lieu of rosemary and herbes de Provence. Fantastic idea, thank you!
Catherine Katz says
February 8, 2016 at 7:33 amHi Allyson,
Thank you so much for your lovely comment! You are obviously quite erudite in the field of nutrition and I am not only happy that you loved them, I am truly honored!
Corinda says
February 2, 2016 at 5:14 pmI might make these tonight if I have time!! They look amazing!