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Chickpea Nibble


Instead of serving chips and dip, sate any salty-snack cravings with a bowl of hearty, healthful roasted chickpeas.

  • Servings: 8

Source: Martha Stewart Living, March 2007


  • 1 can (19 ounces) chickpeas
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1 pinch of freshly ground pepper
  • 1/2 teaspoon garam masala, dried oregano, or ground cumin


  1. Preheat oven to 300 degrees. Drain, rinse, and pat dry chickpeas. Toss chickpeas in a bowl with olive oil, salt, pepper, and either garam masala (an Indian blend), dried oregano, or ground cumin.

  2. Arrange them in a single layer on a rimmed baking sheet, and cook, stirring occasionally, until browned and just beginning to crisp, about 50 minutes. Serve at room temperature.

Cook's Notes

Chickpeas can be stored in an airtight container for up to 5 days.

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