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Snack recipe · from the recipe book

Rosemary Garlic Almond and Chickpea Crunch

Crisp oven-roasted chickpeas and toasty almonds coated in rosemary, garlic and lemon zest for a savory, herby crunch.

Rosemary Garlic Almond and Chickpea Crunch

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry
  • ⅔ cup whole100 gAlmonds
  • 2¾ tsp12 gOlive oildivided
  • 1¾ tsp2 gDried rosemarycrumbled
  • 1 tsp3 gGarlic powder
  • ½ tsp1 gOnion powder
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt
  • 1½ tsp3 gLemon zest

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 small bowl, stir together the rosemary, garlic powder, onion powder, black pepper and salt to make the herb mix.
  4. Toss the chickpeas with half the olive oil and half the herb mix, spread them on the sheet pan and roast for 20 minutes.
  5. Meanwhile, toss the almonds in the same bowl with the remaining half of the olive oil and the remaining half of the herb mix.
  6. Stir the chickpeas, add the almonds to the pan in a single layer and roast 10 to 12 minutes more, until the chickpeas are crisp and the almonds are fragrant and lightly browned.
  7. Sprinkle the lemon zest over the hot pan and toss to coat.
  8. Let cool on the pan for 15 minutes so everything crisps further, then serve.

Contains: Tree nuts.

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

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