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Herbed Chickpeas

4.9

(30)

Four plates with different chickpea dishes
Alex Lau

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

2

15.5-ounce cans chickpeas, rinsed, patted dry

4

garlic cloves, crushed

⅓

cup olive oil

Kosher salt, freshly ground pepper

2½

cups chopped mixed tender herbs (such as parsley, cilantro, chives, and/or basil)

Preparation

  1. Place chickpeas in a large skillet or Dutch oven and add garlic and oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10–15 minutes. Remove from heat; stir in herbs.

Nutrition Per Serving

Per 4 servings: Calories (kcal) 470 Fat (g) 23 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 52 Dietary Fiber (g) 15 Total Sugars (g) 9 Protein (g) 16 Sodium (mg) 470
Explore Bon AppétitChickpeaBeanVegetableEasy5 Ingredients or FewerStarterSnackDairy-FreeGluten-FreeNut-FreeVeganVegetarianHealthyish

Watch

Andy Makes Tuna Salad with Crispy Chickpeas

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Reviews (30)

Back to TopTriangle

  • I make this recipe weekly. I tend to use a mix between Italian and Curly parsley as my fresh herbs and usually have it over rice, with an egg, or with plain Greek yogurt. I also like to add spices like Ground Turmeric or Ground Ginger which can add some nice color and depth of flavor. I typically use canned chickpeas so i like to rinse and dry them so they get nice and crispy and I have more control over the salt content.

    • Justin

    • Seattle, WA

    • 3/2/2022

  • Made this recipe with a few changes: 1/2 a lemon, juiced 2 teaspoons of herbs de provence 1/2 teaspoon of oregano 2 dashes of dill HEAVY on the salt + pepper and it's absolutely amazing even without the fresh herbs.

    • Henry

    • US

    • 10/26/2021

  • Try this dish w/Herbes de provence, it is outstanding!

    • Maura

    • Phoenix AZ

    • 1/26/2021

  • I made this for my oddly picky husband and we both loved it. I served it with a fried egg and hot sauce.

    • Cierra N.

    • Rossville

    • 11/14/2020

  • I made this for my mom today and she said it was the best thing she's had. She was starving, but it really is THAT great!

    • Anonymous

    • San Diego, CA

    • 9/21/2020

  • Wow. These are delicious. I used about 50% basil and then a collection of herbs from my garden - parsley, oregano, sage, rosemary. I finished it will a splash of lemon.

    • 8nn1e

    • Portland, Ore.

    • 7/13/2020

  • This is one of my favorite recipes from BA, and my all time favorite recipe for chickpeas. These are great on their own, on top of spinach with an egg, on Greek yogurt with some chili oil, on a flatbread, etc etc. I end up using cilantro 95% of the time I make them, but other herbs are great too. They're also great without the herbs! I always mince my garlic instead of smashing, because I like the crunchy garlic pieces against the softer chickpeas.

    • CarolineN

    • St. Louis

    • 7/3/2020