Mediterranean Roasted Chickpeas

Name: Mediterranean Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 15oz can chickpeas; 1/2 tsp rosemary; 1/2 tsp thyme; 1/2 tsp garlic powder; 2 tbsps olive oil; 1 tsp Kosher salt

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Mediterranean Roasted Chickpeas are a simple, flavorful snack made with olive oil, garlic, rosemary, and thyme. They roast up crispy in the oven and come together in minutes using pantry staples. I’m also including an easy air fryer option for extra crunch.

Roasted chickpeas with Mediterranean spices in a white bowl with a spoon and thyme.

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These chickpeas are naturally gluten-free, high in protein and fiber, and incredibly versatile. Sprinkle them over salads or grain bowls for added crunch, or enjoy them straight from the pan as a savory, satisfying snack.

What sets my recipe apart is the balance of earthy rosemary, fresh thyme, and garlic—all roasted to bring out their full flavor. Whether you make them in the oven or air fryer, you’ll get golden, crispy chickpeas that are anything but boring.

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Ingredients
Variations:
Recipe Tips
Confidence Tip
Frequently Asked Questions
Other Recipes With Legumes And Beans
Mediterranean Roasted Chickpeas

While these chickpeas make a delicious snack, you can easily serve them as an appetizer alongside Citrus Olives, Baked Cheese, and these Marinated Mozzarella Balls. Of course, you could just add chickpeas to the Roasted Nut recipe as the spices are so similar!

Ingredients

You will need the following ingredients to make these roasted chickpeas:

Ingredient Notes

Chickpeas - I am using canned chickpeas in this recipe. Why? They are the easiest to find and the easiest to prepare. Simply open the can, rinse completely, and then dry the chickpeas thoroughly before coating them. You can also use dried chickpeas. You will need to soak them overnight and then drain and dry them. Boil them in water until soft. For me, during recipe testing, I felt that it just took too much time and the texture difference wasn't noticeable.
Rosemary and Thyme - These are staple Mediterranean spices. While using fresh herbs is always my preferred method, I found that the herbs wouldn't stick to the chickpeas. You didn't get the flavor that I was looking for. By adding dry herbs to the olive oil it allowed the herbs to stick to the chickpeas and you got herbs in every bite.
Extra-Virgin Olive Oil - I am a huge fan of good quality olive oil. I do not buy my oil in the grocery store. I buy my oil from small suppliers like Georgetown Olive Oil. Why? Good quality olive oil has added healthy benefits like high polyphenol levels. This article from Healthline talks about the health benefits.

See the recipe card for quantities.

Variations:

Spicy Harissa - Toss the chickpeas with olive oil, a teaspoon of harissa paste, and a pinch of cumin for a bold, smoky heat. Harissa is a spicy Middle Eastern condiment.
Lemon Za'atar - Toss the chickpeas with olive oil and a teaspoon of za'atar then drizzle with salt. Halfway through the cooking process, sprinkle the chickpeas with lemon zest and lemon juice.
Smoky Paprika Chickpeas - Use smoked paprika, garlic powder, and a touch of cayenne for a rich, smoky flavor with a kick.
Herbed Parmesan - Use an Italian seasoning blend with olive oil before roasting. Once the chickpeas are done, sprinkle with Parmesan cheese while they are still warm.

How To Make Mediterranean Roasted Chickpeas: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Making the olive oil dressing to pour over the chickpeas.

Step 1: Preheat the oven to 425 degrees. Prepare a baking sheet by lining it with parchment paper. In a small bowl, combine the olive oil, rosemary, thyme, and garlic powder.

Step 2: Place the chickpeas in a larger bowl.

Pouring the dressing over the chickpeas and mixing.

Step 3: Add the olive oil mixture and combine.

Spreading the chickpeas out on a prepared pan and baking.

Step 4: Spread the chickpeas on the baking sheet and bake for 30-35 minutes, add salt and stir at the halfway point.

Recipe Tips

Dry the chickpeas completely!!! Whether using canned or home-cooked chickpeas, make sure they are completely dry before roasting. Pat them with a clean kitchen towel or paper towels.

Confidence Tip

Don't overcrowd the pan - Spread the chickpeas in a single layer with some space between them. Overcrowding leads to steaming, not roasting.

Roasted chickpeas in a white bowl with salt, garlic, and thyme sitting near the bowl.

Frequently Asked Questions

How do I store these chickpeas?

Store completely cooled chickpeas in a loosely covered container at room temperature. A paper bag works well. Avoid airtight containers—they trap moisture and cause sogginess.

How do I re-crisp the chickpeas?

If they soften, just pop them back in a 350°F oven or air fryer for 5–10 minutes to revive the crunch.

Can I use dried chickpeas instead of canned?

Absolutely. Just soak and cook them first, then dry well before roasting. You’ll need about 1½ cups of cooked chickpeas to equal one 15-ounce can.