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Baked Chickpeas with Toasted Walnuts, Rosemary, and Chili


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

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  • 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


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.