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!
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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!
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!
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.
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)!
More Recipes That You Will Love
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
- 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
- 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)