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Herb and Garlic Roasted Chickpeas

2019-09-22 | By: Lauren Greenberg

Feeling snacky but don’t want all the calories? We’ve got the perfect recipe for that. Our Herb and Garlic Roasted Chickpeas are delicious and versatile, meaning they’re not only great for snacking, but they can be added to any salad to kick the flavor up a few notches. Filled with protein and fiber, you’re about to discover a new favorite treat!

<h2> Ingredients: 

  • One 15 oz can chickpeas, also known as garbanzo beans, drained and rinsed 
  • 2 tsp olive oil or melted coconut oil 
  • 1⁄2 tsp dijon mustard 
  • 1⁄2 tsp dried thyme 
  • 1 tsp dried parsley 
  • 1⁄2 tsp onion powder 
  • 3⁄4 tsp dried dill 
  • 1⁄2 tsp garlic powder 
  • 1⁄4 tsp pepper 
  • 1⁄4-1⁄2 tsp salt, to taste (optional) 

<h2> Directions: 

  1. Preheat the oven to 375°F 
  2. Lay the rinsed and drained chickpeas across a plate lined with a few paper towels. Pat the chickpeas dry or roll around under a paper towel. You may see the skins begin to peel off, simply discard them. Peeling your chickpeas before roasting will make them crunchier. 
  3. Once dry, lay the chickpeas across a baking sheet lined with parchment paper. Bake for 20 minutes, then remove them from the oven and carefully pour them into a heat-safe mixing bowl. Mix the oil and mustard, then pour over the chickpeas and toss to coat. If you are using melted coconut oil, make sure it’s cooled. Add the spices, herbs, and salt (if using), and toss the chickpeas so everything is coated in the spice mixture. 
  4. Spread back across the baking sheet in an even layer and place back into the oven for another 15 minutes. 
  5. Remove from the oven and let cool completely. 

<h2> Notes: 

  • This recipe makes crunchy chickpeas. For chickpeas that are slightly softer on the inside, simply mix all of the ingredients together in a bowl, and bake at 375°F for 35-40 minutes. 

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Blogger Profile Image Lauren



Lauren is a former athlete from Minnesota who shares all kinds of gluten free recipes on her blog, Zest and Lemons. She has a passion for cooking and  photography, and loves to help others learn more about Celiac Disease. She is also an oatmeal enthusiast and is always making a mess in the kitchen.

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