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Roasted Chickepeas

Updated: Jun 19

The perfect plant protein for any meal! Serve as a snack or a side.

Roasted chickpeas with zucchini, tomatoes, and herbs

These chickpeas are so versatile and come packed with fiber and protein. Chickpeas can help lower cholesterol, improve digestion, support gut health, stronger bones and have anti-cancer properties. A true small but might superfood. Try spicing up this dish with celery and cherry tomatoes or spinach, avocado, coriander, and some fire-roasted salsa for a tex-mex twist!

Roasted Chickpeas


45 minutes prep yields 4 servings

For the marinade

  • 1 Onion

  • 1 Bell pepper

  • 1 Zucchini

  • 3 Cups cooked chickpeas(2 x 15oz cans, drained)

  • 4 Cloves garlic

  • 1 Lime

Spice Blend

  • 3 Tbsp olive oil

  • 4 Tsp soy sauce

  • 2 Tsp chili powder

  • 1 Tsp ground cumin

  • 1 Tsp smoked paprika

  • 1/2 Tsp ground coriander

  • Black pepper to taste


  1. Heat the oven to 425°F

  2. Chop up the onion, bell pepper, and zucchini so that all the pieces are about the size of a chickpea

  3. Chop up the garlic very small and save for later

  4. Place all the chopped-up vegetables in a large bowl with the cooked/canned chickpeas

  5. Pour the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables are covered.

  6. Put everything on a large rimmed baking sheet and bake for 20 minutes

  7. Take it out of the oven, add the garlic and bake for another 15 minutes

  8. The garlic may be a little charred at this point and that's ok

  9. Squeeze the juice of half a lime over the pan and stir the roasted chickpeas and vegetables around

  10. Taste and add extra seasonings to preference

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