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Chickpea Nibble

  • Servings: 8
Chickpea Nibble


  • 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.

Reviews (3)

  • LeiaSF 14 Dec, 2013

    I followed the directions exactly and the first batch took a long time to cook, then were still not as dried/out crunchy as I expected. The issue with the second batch was that the chickpeas became soggy/stale after sitting for a while. Was the issue that I used canned chickpeas? Or did I not dry them enough prior to toasting? Not sure.

  • marciamac 30 Dec, 2010

    The preheat temp is usually the same temperature you cook at...

  • slrmk 12 Feb, 2009

    This recipe is missing an oven temperature. Possibly 325F.

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