Roasted Lemon Rosemary Sumac Chickpeas

My new year’s resolution this year is to start eating healthier snacks. At the end of the day, I often find I need a bit of a pick-me-up. I often dive into a bag of almonds, I keep in the freezer to stay fresh, but I am now thinking I need to branch out.

Chickpeas are full of healthy components including being high in fiber, potassium, vitamin C, B-6, to name only a few.

The typical use for chickpeas, also known as garbanzo beans, is hummus so why not branch out a bit and create a new, easy to make and delicious snack.

Roasted Lemon Rosemary Sumac Chickpeas

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4-6 people

Roasted Lemon Rosemary Sumac Chickpeas

This is the perfect healthy snack and If they are not all eaten, use them in salads or as a garnish for soups. You can also choose any other spice mixture for these roasted chickpeas if you want to create your own signature roasted chickpeas.


  • 1 ½ cups cooked chickpeas
  • 1 ½ tablespoons olive oil
  • ½ - 1 teaspoon sea salt
  • 1 teaspoon lemon zest
  • 1 teaspoon sumac
  • 1 teaspoon chopped rosemary


  1. Pre-heat oven to 200°C
  2. Rinse and drain the chickpeas, if using canned.
  3. Roll chickpeas in a clean dishtowel, ensuring that they are dry then place in a medium bowl, removing any skins that have fallen off.
  4. Mix chickpeas with olive oil and salt, so that they are evenly coated.
  5. Spread the chickpeas out in an even layer on a baking sheet.
  6. Roast the chickpeas in the pre-heated oven for 30 minutes, tossing ever 10 minutes.
  7. Once dry and crispy, remove from the oven and toss with the zest, sumac and rosemary.
  8. Serve immediately as they soften as they cool
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