Baked Chickpeas With Toasted Walnuts, Rosemary And Chili Recipe

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You want good food and you want it fast. You're in luck, because we just picked up a copy of chef and TV personality Jason Roberts's new book, Good Food — Fast! Whether the goodness you crave is gluten-free, vegetarian, vegan, or protein-heavy, if it makes you feel good, there's a recipe for it in here. Get ready for a full-blown chickpea addiction. 

A good friend of mine makes the most amazing hummus at his VB3 Restaurant & Bar in Jersey City, and he sprinkles chickpeas roasted with garlic and rosemary on top of it. They are addictive — nearly to die for — and make for a delicious and nourishing snack. Every now and then I will soak a bag of chickpeas overnight and cook them the next day. If you don't have time for that, canned chickpeas will do.

Reprinted with permission from Good Food — Fast!

Baked Chickpeas With Toasted Walnuts, Rosemary And Chili Recipe
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  • 4 cups cooked chickpeas
  • 1/3 cup olive oil
  • 4 cloves garlic
  • 2 large sprigs fresh rosemary
  • 2 cups walnut halves
  • 1/2 teaspoon dried chili flakes
  • Sea salt flakes
  1. Preheat the oven to 400°F.
  2. Place the chickpeas onto a baking sheet and combine with olive oil, sliced garlic and rosemary leaves.
  3. Put the sheet into the oven and bake for approximately 35-40 minutes.
  4. On a separate tray, toast the walnuts for 12-15 minutes, or until they are golden. (I recommend setting a timer so that you don’t overcook them.)
  5. Mix the chickpeas, walnuts and dried chili flakes together, then season with a little sea salt.
  6. Serve warm.
  7. Once the mix has cooled, store it in an airtight container. It will stay fresh for 3-4 days; I recommend warming it in the oven for 5-10 minutes at 380°F before serving. 
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