No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Chickpea Snack

Martha Stewart Living, March 2007

Instead of serving chips and dip, sate visitors' salty-snack cravings with a bowl of hearty, healthful roasted chickpeas. Drain, rinse, and pat-dry a 19-ounce can of chickpeas. Toss them in a bowl with 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon of salt, a pinch of ground pepper, and 1/2 teaspoon of your favorite dried herb or spice (we used garam masala, an Indian blend; oregano would work well, too). Arrange them in a single layer on a rimmed baking sheet, and cook at 300 degrees, stirring occasionally until they have browned and begin to crisp, about 50 minutes. Serve at room temperature. Chickpeas can be stored in an airtight container for up to 5 days.

Comments (5)

  • VashonIslander 3 Nov, 2008

    Garbanzo beans are the same as chickpeas.

  • Shivi 17 Sep, 2008

    what do you mean by garbanzos?

  • EmilyOtter 21 May, 2008

    A faster, healthier way to make these is just to throw the garbanzos in a hot pan,

  • nimitha 1 Apr, 2008

    these taste wonderful.. i had had them in india. its looks the same and has the same taste too...

  • mamasand 18 Jan, 2008

    These are terrific. Just be sure to serve tham at room temp as they are much crunchier and tastier then.