Crispy Chickpeas with Roasted Garlic and Herbs
Ingredients
- 2 cans (15 oz each)canned chickpeas (drained and patted dry)
- 3 tablespoonolive oil
- 6garlic cloves
- 2 sprigsfresh rosemary
- 3 sprigsfresh thyme
- ¾ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 1lemon
Prep
- 01
Drain two 15-ounce cans of chickpeas and pat them dry with paper towels.
- 02
Peel and roughly crush 6 garlic cloves.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Preheat oven to 425°F.
- 02
Toss drained and dried chickpeas with olive oil, salt, black pepper, and smoked paprika on a large sheet pan.
- 03
Scatter garlic cloves, rosemary sprigs, and thyme sprigs among the chickpeas.
- 04
Roast for 25 to 30 minutes, shaking the pan halfway through, until chickpeas are golden and crispy and garlic is soft and caramelized.
- 05
Squeeze fresh lemon juice over the top and serve warm as a snack or side dish.
Spice Tips
For warmth, add a pinch of cayenne pepper or red pepper flakes before roasting. For herbal depth, swap rosemary and thyme for dried oregano or Italian seasoning. A sprinkle of sumac or extra lemon zest at the end brightens the finish.
Leftovers keep in an airtight container in the fridge for 3 days—reheat in a 350°F oven for 5 minutes to restore crispness. Delicious served with crusty bread or scattered over a salad.