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A bowl of rosemary roasted chickpeas and walnuts in a wooden bowl surrounded by fresh rosemary sprigs

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
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Prep Time 5 minutes
Cook Time 30 minutes
0 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 6
Calories 127 kcal

Ingredients
  

  • 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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