Marissa's MediterraneanCrunchy, zesty, and totally addictive. These roasted chickpeas are the ultimate high-fiber snack that actually satisfies that 'crunch' craving without the heavy bag of chips.
Preheat your oven to 400°F (200°C). Thoroughly pat the chickpeas dry with a clean kitchen towel—the drier they are, the crunchier they'll get!
In a large bowl, toss the dried chickpeas with olive oil, garlic powder, and sea salt until evenly coated. Keep the lemon and oregano for later so they don't burn.
Spread the chickpeas in a single layer on a large rimmed baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until they are golden and firm.
Remove from the oven and immediately toss with the lemon juice, lemon zest, and dried oregano while they are still hot.
Let them cool completely on the pan; they will continue to crisp up as they sit. Store in an airtight container for up to 3 days.
The key is to use a really good quality olive oil—it makes all the difference when you're roasting at a high temp. If you like it spicy, add a pinch of chili flakes, but the lemon and zest usually do the heavy lifting for my kids!
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