Roasted Chickpeas with Garlic and Sage

By • February 9, 2010 1 Comments

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Author Notes: I do so love a crunchy, salty snack. I also love to improvise and concoct with items in my refrigerator rather than going to the store with designed menus. Here is what I cooked up from what was on hand. This is perfect noshable, snackable food.F for Food


Serves 2

  • 2 cups chickpeas, rinsed and drained
  • 2-3 tablespoons olive oil
  • 3 cloves garlic, very coarsely chopped
  • 8-10 sage leaves, chiffonade cut
  • 1/2 lemon
  • coarse sea salt
  1. Preheat the oven to 425.
  2. In a cast iron skillet, heat the oil. Add the chickpeas, garlic and a pinch of salt, and sauté for about 5 minutes. Be sure the beans are well coated with the oil, then add the sage, and remove the pan from the stove.
  3. Place the skillet in the oven and roast, giving it a shake every so often. Roast until the chickpeas begin to turn brown, about 15-20 minutes. Remove the pan from the oven and set aside to cool a bit.
  4. When the chickpeas are still hot, drizzle with a little additional olive oil, an extra pinch of salt and a liberal squeeze of lemon.

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