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Quick And Easy Oven Roasted Chickpeas

A quick NOT recipe in between my Dacquoise challenge. It is simple and delicious, filling and there is no meat involved. I used canned chickpeas (drained) because it’s all about keeping it simple. This takes about 20 minutes in the oven and you are ready to eat. I recommend mixing the chickpeas with everything a few hours ahead and let them marinate, overnight would work as well, they will be even more tasty. I used what I had on hand to make this and it turned out great. Served simply with some greek yogurt mixed with fresh diced cucumber and dried mint makes a nourishing and super tasty meal.

Roasted Chickpeas

serves 2-3

1 15 oz can of chickpeas rinsed and drained

approximately 10 cherry or baby heirloom tomatoes washed and cut in half

1 shallot peeled and diced

pine nuts a handful or about a scant 1/2 cup

olive oil

approximately 1-2 tbs harissa

dried mint (didn’t measure)

fresh parsley chopped (if I had to guess about 1/4 cup)

1 clove garlic minced or a couple of shakes of garlic powder

salt and pepper

Put everything in a bowl, mix it so it’s combined. Cover and refrigerate for about 2 hours or overnight. Pre heat oven to 375 and line a small sheet pan with parchment. Pour the chickpea mixture on the parchment and roast in the oven for about 20 minutes or until the tomatoes are soft and chickpeas are lightly browned.

Serve with greek yogurt mixed with chopped cucumber and dried mint.

 

40 Comments Post a comment
  1. …I will pour that over my salad of Arugula and Spinach…๐ŸŒฟ

    HAPPY๐Ÿ˜ŠSUNDAY

    April 23, 2017
    • That’s what I will do with the leftovers ๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘good ideaโค๏ธโค๏ธ

      April 23, 2017
  2. Yummy!

    April 23, 2017
  3. Suzanne, I’ll be perfectly honest (and certainly not food-fashionable) and say “You had me at canned!” Cooking for one, it’s so hard not to end up wasting fresh food items. And I feel like I’ve done something unconscionable when I waste food… So I like having quick things with ingredients I can pull from the cabinet. Even better– this sounds easy and truly delicious. I will certainly have to try my hand at this one! Thank you for this lovely idea! Mega hugs my friend.

    April 23, 2017
    • I hate wasting food also, the ease of pulling a can from the cabinet and turning it into something delicious and a bit exotic is satisfying. These chickpeas are so tasty and delicious with the yogurt. It would be great with rice but since I stay away from rice and most carb laden foods having this on it i’s own is delicious. Thank you my friend and have a great day.

      April 23, 2017
  4. Love this, Suzanne. Simple deliciousness.

    April 23, 2017
  5. I just LOVE chickpeas! I’m all game for canned ones, too. What a delicious and easy meal to pull together Suzanne. I’m keeping my fingers crossed for your Dacquoise!

    April 23, 2017
    • I’m all about quick and easy when it comes to most of my meals. Thank you so much, nervous about the dacquoise.

      April 24, 2017
  6. Good to have some canned food – ans add home made ” something ” – that makes the difference !
    Thank you for your good idea, as always – ( maybe with fresh toasted bread ? )
    Bonne fin de dimanche – bises et amitiรฉs – france ๐Ÿ™‚

    April 23, 2017
  7. Yummy. So in the mood for that now, me too, over a salad. โ˜บ

    April 23, 2017
  8. Yum yum yum, my friend made these when we went hiking and I loved them ๐Ÿ˜€

    April 23, 2017
  9. This looks delicious, Suzanne ๐Ÿ™‚
    I do always boil my own chickpeas and then freeze them i small portions. So easy to take out and use. This one is for trying.

    April 24, 2017
    • I am short on patience and time so often canned work well, very smart of you to make and freeze. I will try that it ‘s a great idea. Thank you so much Irene.

      April 24, 2017
      • You are welcome Suzanne. I do this to save all the way, it doesn’t take more time to boil a big pot of either beans or chickpeas and it is so easy to use after. Then you can also check, how fresh they are, before using them. Something not possible with the canned ones.

        April 24, 2017
  10. My kind of food!!!! ๐Ÿ˜€๐Ÿ˜€๐Ÿ˜€๐Ÿ˜€๐Ÿ˜€

    April 24, 2017
    • I thought of you when I made this. I can honestly say this dish was inspired by you!!

      April 24, 2017
      • How lovely, thank you ๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜

        April 24, 2017
  11. Lovely!

    April 24, 2017
  12. I like quick and easy. ๐Ÿ˜‰

    April 24, 2017
  13. Hi Suzanne, I have tried once to roast the chickpeas. It was delicious! I will try again and thanks for your recipe! ๐Ÿ™‚

    April 24, 2017
  14. This is simply delicious Suzanne. I love chick peas in any form.

    April 24, 2017
  15. Seems easy and flavorful dish.

    April 24, 2017
  16. I love the simplicity of this dish. Garbanzo beans can be such a treat.

    April 25, 2017
  17. Thanks for giving me an excellent lunch idea, Apug!

    April 25, 2017
  18. Perfect ๐Ÿ˜Š

    April 26, 2017
  19. Been seeing these everywhere Suzanne– in salads, or as an appetizer… But never with a recipe. Yours looks great!! And simple enough to be really practical. You are an awesome cook– thanks!

    April 27, 2017
  20. What a great idea Suzanne!

    April 29, 2017
  21. I love chickpeas and this sounds like a great way to make them!

    May 2, 2017
  22. That looks delicious! I’ve never eaten them like this but know I’d love it!

    May 3, 2017
    • Thanks Julie they really are good and so quick and easy thank you so much!!

      May 3, 2017
  23. I can’t wait to try this, it looks delicious! I am such a huge fan of chickpeas ๐Ÿ˜€

    May 4, 2017

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