Oven Roasted Herbed Chickpeas

I was in the mood for warm chickpeas over our salad and this hit the spot. I harvested the herbs quickly from my garden – yum!

Oven Roasted Herbed Chickpeas


  • 15 ounce can chickpeas (used organic)
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp fresh Rosemary, diced
  • 1 Tbsp fresh sage leaves, diced
  • ¼ tsp freshly ground black pepper


Heat the oven to 350°.

Rinse and drain the chickpeas, add to a mixing bowl. Gently toss with the oil and herbs.

Spread on a small baking sheet and bake for 10 to 15 minutes, or until piping hot. I didn’t want them crispy, just creamy and warm.

Let cool a bit and serve.

The salad? Romaine hearts chopped, diced apricots and the beans tossed in a light yogurt based ranch dressing. Light lunch for a hot day!




  1. Oh this is right up my alley!

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