in pursuit of more

living with just a little less

Lemon Zest Roasted Chickpeas

When life gets busy, sometimes certain things have to give. As is usually the case, life has picked up its usual pace here, and I’ve found myself being hurled through my days at an almost breakneck speed as I juggle the myriad of responsibilities that fill the day.

Life is full and back to business! This would explain the over one week since I’ve posted as I found myself, back from my glorious holiday having depleted my (somewhat) regular stockpile of recipes at the ready, and photos to go with them as well. As any food blogger knows, this is surely not ideal as our other life priorities take over and we wait patiently to have once again that much desired & highly therapeutic creative space to play. Amen.

I wanted to take a moment to welcome any new readers and thank you all for your kind & thoughtful comments from last weeks post. I try not to get too personal too often, but when I do it always feels true, and to hear from you all in such a supportive way makes it all just seem that much more right. I certainly didn’t start this blog just to talk about food, and if there is one thing we can all fall asleep at night knowing is that we are all a part of this beautiful thing called humanity, and we all need and crave the same things.

Thank you for letting your own lights shine, and being out there spreading inspiration, creativity, support and helping hands throughout this broad and beautiful world. Every little bit helps, and you all inspire me every day. Love. xx

Lemon Zest Roasted Chickpeas | In Pursuit of More
Lemon Zest Roasted Chickpeas | In Pursuit of More

This recipe was used in our last Not So Fast cooking class, and to great acclaim as we introduced the first try of chickpeas to kids who either thought they didn’t like them, or have never tried them at all!

The cooking method is easy, and I borrowed it straight from How Sweet It Is…the best cooking method for roasted chickpeas I’ve tried yet. Here, I dressed them up with a little grated lemon zest to mirror the ‘crispy ceci’ served at a favorite local restaurant of mine, but as most of you good home cooks know, you can do anything you like here.

Soy sauce, oregano, parmesan, cayenne, paprika, cinnamon….the sky is the limit! Easy delicious protein that is as cheap as it is delicious. And if you cook your own you are doing even better 🙂

Lemon Zest Roasted Chickpeas | In Pursuit of More
Lemon Zest Roasted Chickpeas | In Pursuit of More

Lemon Zest Roasted Chickpeas:

Adapted from How Sweet It is
(2) cups cooked chickpeas
(1-2) tbsp olive oil
sea salt to taste (about 1/4 tsp)
OPTIONAL: black pepper, paprika, oregano, pizza spices, garlic powder
(1) lemon for grating the zest

Preheat oven to 425 degrees. Place chickpeas on a paper towel and pat as dry as you can. Try to remove any loose skins and place on a baking sheet that has been lightly rubbed with about (2) tbsp olive oil. Roll around to coat. Sprinkle with optional spices or seasonings of your choice and toss well to coat, making sure chickpeas are in a single layer.

Bake for 15 minutes, toss well and flip, then bake for about 15 minutes more, until crisp and crunchy looking. Remove from the oven and transfer to a bowl. Add the grated lemon zest if using and toss into the hot chickpeas and allow to cool. Serve these as an appetizer before dinner in place of nuts or bread. They are sure to delight any guest, regardless of dietary preference or restrictions. Kids love them, adults love them. They are a win in every sense of the word!

Additional ideas could be to toss them with pasta, or to top any green salad. They would also be fantastic tossed into a quinoa salad. The sky really is the limit here! Keep them at room temperature in a sealed bag and never in the fridge as they will turn soft. Unless you like them that way, in which case do as you wish!

Lemon Zest Roasted Chickpeas | In Pursuit of More
Lemon Zest Roasted Chickpeas | In Pursuit of More

27 responses to “Lemon Zest Roasted Chickpeas

  1. I’m so happy that your blog post came knocking in my inbox – finally! And after so so long. I’d seen the new look – thankfully not too much of a change from the earlier one (the conversation seems like a déja vu!). But the vertical images are stupendous. I do a similar dish – but not with so many herbs, and I love that. Surely this would be even more interesting.

    Genuinely glad that I’m re-subscribed!

    1. I am glad too Ishita! It had been way too long 🙂 Glad you like the photos AND the recipe, I’d love to see yours 🙂

  2. Whenever I roast chickpeas, I always end up having to make a second batch because we can’t keep our hands off them. I’ll bet the NSF kids loved these! Oh, and my mom made your chapati flat bread nearly every day she was here last week. We’ve all fallen in love. xx

    1. That is amazing Somer! LOVE that your mom made the chapati – that is awesome!
      I love this method for chickpeas, it is the very best I’ve tried 🙂 xx

  3. Love the charred skins on those garbanzos – absolutely addictive when made this way. Oh – my – yes – we loved the lentils and chapatis!

    1. I am SO happy to hear you had success with those recipes – it is awesome to share something so dear to my heart 🙂 Love it Annie!

  4. I’ve been meaning to make some more roasted chickpeas (I haven’t in awhile)- this looks like the perfect recipe to get back into it! I love lemon anything! 🙂

  5. Thank YOU for all you are my dear. xox

    I wonder if I could roast another type of bean in this fashion? I’ve had to start a new little diet for digestive healing (BLAH) and chickpeas are a no go. White beans are fine though! I wonder…. 🙂

    1. Gabby your timing is great! I was just thinking the other day what other bean might work – perhaps a larger bean like a white kidney? Add some garlic powder & spice? I am going to try that now too! Keep us posted, and you are THE sweetest 🙂 xx

  6. Oh my goodness. Thanks for the idea of adding the lemon zest. I roast chickpeas often but had never thought to add lemon zest- wow! I just made these using coconut oil, citrus salt, and pepper. Delicious. Your blog is beautiful by the way!

  7. I’ve been looking for a good, new savory roasted chickpea idea to try! We have a cinnamon sugar roasted chickpea recipe on our website, but I hadn’t found a good combination of ingredients I wanted to try for savory yet. I love lemon zest, and think I’ll probably add a little oregano as well. Can’t wait to try these. Thanks!!!

    Peace & Veggies,


  8. Alright Shira, clearly I’ve become obsessed with your site…and you are so awesome! Just snacked on these babies tonight. I sprinkled cayenne for some kick. Thank you!

  9. I’m new to this site but these sound AMAZING! I can not wait to try them!! How long do they last for just sitting on the counter? Thank you!

    1. Hi Cassie! They usually don’t last that long 😉 After a few hours they will go dry, so best to out in the fridge for re-heating! Enjoy, and thanks for the visit!

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