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Crispy Roasted Chickpeas

Mediterranean Crispy Oven Roasted Chickpeas

Course Appetizer, Snack
Cuisine anti inflammatory, appetizer, chickpeas, low fat, Mediterranean, olive oil, olives, orange, sage, smart carbs, vegan, vegetarian
Keyword 5 Ingredients, Anti Cancer, Anti Inflammatory, Appetizer, chickpeas, crispy, crunchy, healthy, Italian, Mediterranean, olive oil, olives, orange, Roasted, sage, Snack
Prep Time 15 minutes
Cook Time 1 hour
Servings 2

Ingredients

  • 15 oz can chickpeas
  • ¼ cup whole green olives with pits
  • ¼ cup Italian oil cured olives with pits
  • Zest of one orange divided
  • 2 garlic cloves chopped
  • 2 tbsp fresh sage chopped
  • Generous pinch of course sea salt
  • Extra Virgin Olive Oil

Instructions

  1. Preheat oven to 200 degrees F on convection roast
  2. Drain chickpeas, lay in single layer on a clean kitchen towel, lay a paper towel on top
  3. Placing hands on top of the paper towel, gently roll chickpeas to loosen skin
  4. Discard chickpea skins, and place chickpeas on a parchment lined baking pan
  5. Scatter green and oil cured olives, garlic, half of orange zest, garlic, and sage over chickpeas
  6. Generously salt, and sprinkle with olive oil
  7. Bake on center oven rack for about an hour
  8. Pour into a bowl, taste for salt, and adjust if needed, then garnish with remaining orange zest
  9. Allow to cool slightly before serving

Recipe Notes

Oven Roasted Chickpeas

Oven Roasted Chickpeas

You may need to play around with oven temps and go a little higher, up to 300 degrees F
My oven runs very hot, so 200 is the magic number to get a slow sizzle
You can also roast these in an air fryer
Swap pitted olives for olives with pits, if desired - I think pits add flavor when roasted
Swap rosemary for sage if you do not like sage
Chickpeas will become crispier as they cool off
Store leftovers in an airtight container in the refrigerator, consume within five days, and reheat in convection toaster or air fryer before eating