Appetizers: Rosemary Roasted Chickpeas

Are you doing any entertaining this weekend? I’m not…I’m doing manual labor this weekend which doesn’t sound even a little bit as much fun as throwing a party.  BUT, if I were to be entertaining, and throwing a crazy cool, Mad Man style soiree, I would definitely have a bowl of this delicious Rosemary Roasted Chickpeas appetizer sitting right next to the bar.  Thank goodness I was home alone when I made this batch for this post because I would have been mortified for anyone…even my family…to see how many of these I snacked on.  I justified it by saying that they’re best eaten warm, so I had to get my fix in before they cooled too much…but we all know the truth, they’re just that good.

Don’t be intimidated by the fact that they’re chickpeas.  To me, this is no different than setting a bowl of mixed party nuts on your bar for people to snack on.  I promise, it won’t taste like you’re eating some mushy beans, these are crisp on the outside and a little soft on the inside.  (Unless you’re lucky enough to get one that’s crisp all the way through…those are my favorites.  Kind of like the delicious over crispy french fries!)

This recipe is also really simple to prepare so you can throw it together right before your guests arrive without a bunch of work or clean up.  Just prepare your beans with the seasoning beforehand and throw them in the oven just before everyone arrives.  The rosemary will make your kitchen smell good and they’ll be ready to pop in a bowl and serve just as everyone arrives.

Rosemary Roasted Chickpeas

Recipe adapted from Martha Stewart


  • 2 cans of chickpeas, rinsed and dried
  • 1/4 cup olive oil
  • 2 tablespoons chopped rosemary (more or less to taste)
  • 1/2 teaspoon garlic powder
  • salt (I used coarse sea salt)


  1. Preheat oven to 450.
  2. Pour olive oil into the bottom of a baking sheet with sides and place in oven for 3 minutes.
  3. While olive oil is heating, mix together chickpeas, rosemary, garlic powder, and salt in a mixing bowl.
  4. Pour chickpeas onto hot baking sheet and return to oven for 12-15 minutes.
  5. Allow to cool for a few minutes and serve.

Give this recipe a try, friends…seriously.  If you don’t have a need for it now, pin it and you’ll have it in your arsenal for the next time you need a simple appetizer recipe.  Look, I’ve even given you the perfect pinnable image to make it easier for you…because it’s Friday and I’m feeling kind.

Have a great weekend!


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  1. says

    Oh my gosh! I love me some chick peas so much so I could eat them directly from the can. This recipe looks and sounds delish, totally gonna try this ASAP! I make a ham and chick pea soup that my inlaws love… Served with cornbread ;)

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