Marissa's MediterraneanDitch the greasy potato chips for these protein-packed, oven-roasted chickpeas tossed in a zesty lemon and herb blend. They stay crunchy for days and satisfy every salty craving!
Preheat your oven to 400°F (200°C). Spread the rinsed chickpeas onto a clean kitchen towel and pat them thoroughly until bone-dry. Remove any loose skins that pop off.
In a medium bowl, whisk together the olive oil, lemon zest, oregano, garlic powder, salt, and pepper until well combined.
Toss the dried chickpeas in the oil and spice mixture until every single one is evenly coated in that zesty goodness.
Spread the chickpeas in a single layer on a large rimmed baking sheet. Make sure they aren't crowded so they can crisp up properly.
Roast for 20-25 minutes, giving the pan a good shake halfway through. They should be golden brown and sound 'clinky' when you move them.
Turn off the oven and leave the door cracked for 10 minutes for extra crunch!
The trick to perfect crunch is letting the chickpeas dry completely after rinsing. If they are even a little damp, they'll steam instead of crisping up! These are a fantastic nut-free school snack option too.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef