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Snack recipe · from the recipe book

Garlic Herb Skillet Peanuts with Crispy Chickpeas

Savory, garlicky peanuts and shatter-crisp chickpeas tossed with oregano, thyme, lemon zest and fresh parsley for a bright, crunchy bite.

Garlic Herb Skillet Peanuts with Crispy Chickpeas

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry
  • ¾ cup110 gDry-roasted peanuts, unsalted
  • 2¾ tsp12 gOlive oil
  • 1 tsp3 gGarlic powder
  • 1 tsp1 gDried oregano
  • 1 tsp1 gDried thyme
  • ½ tsp1 gBlack pepper
  • ¼ tsp1.5 gSalt
  • 1½ tsp3 gLemon zest
  • 1½ tbsp chopped6 gFresh parsleyfinely chopped

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. Spread the chickpeas on a towel, pat them very dry and discard any loose skins.
  3. In a large bowl, toss the chickpeas with half of the olive oil, then spread them on the sheet pan and roast for 20 minutes, shaking the pan once.
  4. Meanwhile, in a small bowl stir together the garlic powder, oregano, thyme, black pepper and salt to make the seasoning.
  5. In the same large bowl, toss the peanuts with the remaining half of the olive oil and half of the seasoning.
  6. Add the peanuts to the sheet pan with the chickpeas, sprinkle the chickpeas with the remaining half of the seasoning, stir, and roast 8 to 10 minutes more until the chickpeas are crisp and the peanuts smell toasty.
  7. Remove the pan and immediately toss the mix with the lemon zest and parsley.
  8. Let cool on the pan for 15 minutes so everything crisps fully before serving; store leftovers loosely covered.

Contains: Peanuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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