Rosemary Roasted Chickpeas and Walnuts

Crispy chickpeas and toasted walnuts are tossed with a sweet and woodsy rosemary mixture. They make a wonderful addition to any grazing or mezze board, and they can be added to salads and grain bowls as an extra protein and a healthy fat. And of course, rosemary roasted chickpeas and walnuts can be enjoyed as a snack on their own!

• I show step-by-step instructions on how to make this recipe on my YouTube channel! It starts at minute 2:45.

I’m a big fan of healthy snacks. I’m also the type of person who if I don’t make a healthy snack ahead of time, I will probably reach for something processed. Not the best quality, but at least I recognize it!

These delicious chickpea snacks can be made ahead of time and used throughout the week as a snack or an addition to a meal. Chickpeas are affordable, versatile, highly nutritious, and super easy to make. Toss them on salads and grain bowls for some extra plant-based protein, or sprinkle them over a hearty soup (like poblano corn chowder) or pasta dish (like 7-ingredient eggplant pasta).

But good luck only eating a few, because the evergreen flavor of rosemary is complemented perfectly by sweet honey and smokey paprika, making them pretty irresistible!

Rosemary Roasted Chickpea Ingredients

Let’s go over the ingredients in this recipe and their health benefits!

• CHICKPEAS – This healthy legume is high in protein, making it an excellent replacement for meat. Since chickpeas contain all of the essential amino acids except one, some studies have suggested that the quality of the protein in chickpeas is better than that of other types of legumes. Chickpeas are also high in manganese, folate, and copper, and offer fiber which helps with digestion.

• ROSEMARY – Native to the Mediterranean, rosemary is also high in manganese which helps the body to form blood clots, allowing injuries to heal faster. Rosemary also contains a compound called carnosic acid, which is a powerful antioxidant.

• EXTRA VIRGIN OLIVE OIL – EVOO is loaded with heart-healthy fats and antioxidants that help fight disease in the body. Some research suggests that the monounsaturated fatty acids in olive oil may protect against heart disease. It is also a good source of vitamins E and K.

• PAPRIKA – This powerful red spice contains vitamin A, capsaicin, and carotenoid antioxidants. It is loved by many for its potential to promote healthy vision and reduce inflammation in the body. Feel free to use smoked paprika or regular!

• HONEY – Honey has antibacterial properties and it is rich in health-promoting plant compounds called polyphenols which help fight oxidative stress in the body.

• WALNUTS – Walnuts are high in heart-healthy omega-3 fatty acids and antioxidants, both of which are important for brain health and in the prevention of disease!

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How To Make Roasted Chickpeas

Roasting chickpeas in the oven is a quick and easy way to make a nutritious snack. Make sure to scroll down to the recipe card for the full list of ingredients and instructions!

• Rinse and Dry the Chickpeas – This step is important because you want to remove as much moisture as possible prior to baking. This will yield the crispiest chickpeas. To do this, drain and rinse the chickpeas. Spread them out on a clean kitchen towel or on a wad of paper towels and gently rub them dry. If some of the chickpea skin comes off, that is totally fine!

• Roast – Toss the chickpeas with 1 tbsp olive oil and spread them out on a parchment paper lined baking sheet. Roast them for 10 minutes, stir, and roast them for another 10 minutes.  At the 20-minute mark add a ½ cup of walnuts to the baking sheet and cook another 8 minutes until the chickpeas are golden brown.

• Make Rosemary Honey Drizzle – While the chickpeas and walnuts are roasting, combine chopped fresh rosemary, honey, olive oil, salt, and paprika.  Transfer the chickpeas and walnuts to a bowl and drizzle them with the honey mixture. Toss to coat. 

Recipe Variations

Feel free to swap out the honey for agave nectar or maple syrup! It will taste a little different, but it will still be delicious.

If you want to add some of your favorite spices like garlic powder, onion powder, and cumin, this would also taste amazing! As would a squeeze of lemon juice and some lemon zest.

As for the walnuts, feel free to swap them out for almonds! They roast in a similar time and will add more crunch, and they are a bit denser.

How To Make Rosemary Roasted Chickpeas And Walnuts Ahead Of Time

While I do make this recipe as a part of my weekly meal prep on Sundays, I have to admit that these baked chickpeas are definitely best enjoyed right away. If you let them sit for more than a few hours, the flavor of the sauce diminishes and the garbanzo beans become a lot softer.

With that being said, I personally enjoy them 2-3 days after making a batch. They are TOTALLY fine (in my opinion) and if you microwave them for a short while they regain a lot of what they lost.

• How To Store Roasted Chickpeas – Follow all of the steps in the instructions. Now, you have two options. You can store them in an airtight container, like a Stasher Bag, in the refrigerator, OR you can store them in an open container like a mason jar, and cover it lightly with a paper towel. They will last 3-4 days.

  As mentioned above, either way, they are going to lose out significantly on that ‘crunch factor’, so I prefer to just store them in an air-tight container. If you choose the open container, they may regain a little crunch, but it won’t be much.

• To Reheat – To reheat the stored chickpeas, place them in a microwave-safe bowl and microwave for 20 seconds. Check their temperature and microwave in 20-second increments, stirring in between, until the desired temperature is reached. I recommend this over serving them cold.

Ways To Use Crispy Chickpeas

While you can definitely just grab a handful of chickpeas and walnuts and pop them into your mouth as a snack, there are a number of other ways that you can also enjoy these delicious protein packed toppers.

I like to add them to salads and grain bowls (or Buddha bowls). You can also sprinkle them over dishes like zucchini boats, pastas, and soups. They also make a great addition to any mezze board or grazing platter since they are so easy to snack on!

I highly recommend these crispy roasted chickpeas as a healthy holiday snack because rosemary is super festive (and it looks beautiful plated around the chickpeas)!

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Did you make this roasted chickpea recipe?  It would mean so much to me if you would rate it in the recipe card and tag me in your creation on Instagram so I can admire your work! @RecipeHippie

Rosemary Roasted Chickpeas and Walnuts

Crispy chickpeas and toasted walnuts are tossed with a sweet and woodsy rosemary mixture. They make a wonderful addition to any grazing or mezze board, and they can be added to salads and grain bowls as an extra protein and a healthy fat. And of course, they can be enjoyed as a snack on their own!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

0 minutes mins

Total Time 35 minutes mins

Course Snack

Cuisine American

Servings 6

Calories 127 kcal

Ingredients

  

1x2x3x

• 2 15 oz cans of chickpeas
• 1/2 cup chopped walnuts
• 2 1/2 tbsp extra virgin olive oil, divided
• 1 tbsp minced fresh rosemary
• 1 tbsp honey
• 1/2 tsp salt
• 1/2 tsp paprika

Instructions

 

• Preheat the oven to 425 degrees F.
• Rinse and Dry the Chickpeas – Place the chickpeas in a collander and rinse. Spread them out on a clean kitchen towel or on a wad of paper towels and gently rub them dry. If some of the chickpea skin comes off, that is totally fine!
• Roast – Toss the chickpeas with 1 tbsp olive oil and spread them out on a parchment paper lined baking sheet. Roast them for 10 minutes, stir, and roast them for another 10 minutes.  At the 20-minute mark add a ½ cup of walnuts to the baking sheet and cook another 7 minutes.
• Make Rosemary Honey Drizzle – While the chickpeas and walnuts are roasting, combine chopped fresh rosemary, 1 tbsp honey, 1/2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp paprika.  Transfer the chickpeas and walnuts to a bowl and drizzle them with the honey mixture. Toss to coat. 
• To Serve & Save – For the best results, serve right away. After a few hours they lose their crispiness, but will still taste amazing on salads and grain bowls! To store, you have two options. You can store them in an airtight container, like a Stasher Bag, in the refrigerator, OR you can store them in an open container like a mason jar, and cover it lightly with a paper towel. They will last 3-4 days. Make sure to re-heat in the microwave prior to enjoying again! (see blog post)

Nutrition

Calories: 127kcalCarbohydrates: 4gProtein: 2gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 195mgPotassium: 51mgFiber: 1gSugar: 3gVitamin A: 94IUVitamin C: 0.2mgCalcium: 11mgIron: 0.4mg

Keyword roasted chickpeas, rosemary chickpeas

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