4.5
2 ratings

Baked Chickpeas with Toasted Walnuts, Rosemary, and Chili

Baked Chickpeas with Toasted Walnuts, Rosemary, and Chili
Sami Johnson

Baked Chickpeas with Toasted Walnuts, Rosemary, and Chili

“A good friend of mine makes the most amazing hummus at his VB3 Restaurant & Bar in Jersey City, and he sprinkles garlic and rosemary-roasted chickpeas on top of it. They are addictive — nearly to die for — and make for a delicious and nourishing snack. Every now and then I will soak a bag of chickpeas overnight and cook them the next day (if you don’t have time for that, canned chickpeas will do).” — Chef Jason Roberts, author of Good Food Fast: Deliciously Healthy Gluten-Free Meals for People on the Go

Click here for more of our best chickpea recipes.
 

Ingredients

  • 4 Cups cooked chickpeas, well drained and patted dry
  • 1/3 Tablespoon olive oil
  • 4 cloves garlic, peeled and finely sliced
  • 2 large sprigs fresh rosemary, leaves removed from the stems
  • 2 Cups walnut halves
  • ½ Teaspoon dried chili flakes
  • Sea salt flakes

Directions

Preheat the oven to 400 degrees F.

Place the chickpeas onto a baking sheet and combine with olive oil, sliced garlic, and rosemary leaves. Put the sheet into the oven and bake for approximately 35–40 minutes.

On a separate tray, toast the walnuts for 12–15 minutes, or until they are golden.

Mix the chickpeas, walnuts, and dried chili flakes together, then season with a little sea salt. Serve warm.

Once the mix has cooled, store it in an airtight container. It will stay fresh for 3–4 days; I recommend warming it in the oven for 5–10 minutes at 380 degrees F before serving.

Nutritional Facts
Servings12
Calories Per Serving127
Total Fat5g8%
Sugar3gN/A
Saturated0.5g2.6%
Protein6g11%
Carbs16g5%
Vitamin A4µgN/A
Vitamin B60.1mg5.9%
Vitamin C1mg2%
Vitamin E0.3mg1.5%
Vitamin K3µg3%
Calcium37mg4%
Fiber5g19%
Folate (food)100µgN/A
Folate equivalent (total)100µg25%
Iron2mg10%
Magnesium35mg9%
Monounsaturated1gN/A
Niacin (B3)0.4mg1.8%
Phosphorus110mg16%
Polyunsaturated3gN/A
Potassium192mg5%
Sodium144mg6%
Zinc1mg7%