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Herb Roasted Chickpeas

Herb Roasted Chickpeas

Herb Roasted Chickpeas are crunchy, easy, healthy and an addictive protein-rich munching snack and stays good for a couple of days.
5 from 2 votes
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Course: Appetizer, Snacks
Keyword: Baked, Chickpeas, Gluten Free, Herbs, Vegan
Prep Time: 30 minutes
Cook Time: 30 minutes
Soaking Time: 8 hours
Servings: 2 Cups
Author: Renu Agrawal-Dongre



  • 1 Cup Washed Chickpeas
  • 1 tablespoon Olive oil (One can use any oil or butter too)
  • 2 tablespoon chopped fresh herb (1 tablespoon if dry)
  • Salt to taste
  • 1 teaspoon paprika powder (optional)


  • Clean and wash the chickpeas and let it soak for 8-10 hours or overnight.
  • Once they are soaked, drain the water and rinse it again.
  • Cook the chickpeas, along with water and bit of salt in a pressure cooker until done but not mushy. We want it a bit firm.
  • Let the pressure settle and remove the chickpeas in a strainer. The water used for pressure cooking can be used as a stock in curries.
  • Preheat the oven to 180 Deg C. Line a baking tray with parchment paper.
  • In the meantime in a small bowl add oil, herbs and salt. Mix everything.
  • After 10 minutes, the water in the chickpeas should have been all gone and chickpeas would appear dry. If not just pat it dry with a clean kitchen towel.
  • Spread the chickpeas in the prepared tray and mix the herb oil mixture.
  • Bake in the preheated oven for 30-40 minutes shaking the tray every 10 minutes or using a spatula just give everything a mix.
  • The chickpeas should be done when they are golden brown and the skin changes color.
  • Remove it. If you are using paprika powder or any other spice add it now.
  • Let it cool completely. Store it in an airtight container.


  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • One can use tinned chickpeas too. If using tinned chickpeas, give it a nice rinse and then proceed to strain and baking step directly.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu