Recipe: Herb and Spice Roasted Chickpeas

I went keto/low carb before and I felt absolutely fantastic.  The problem was, I love carb-rich foods and it was a matter of time before I went back to it.  I’ve been talking about doing a low carb diet again before I begin my half-marathon training, as it does have many purported and anecdotal benefits.  Generally, I personally felt more mental clarity, less gastric distress, and overall more energized.  Why I stopped?  Lifestyle, food preference, and training needs.

Another reason I can never be life-long keto, paleo, whole-30 or the like is chickpeas (all these diets require either low carb or no beans/legumes).  They are pretty much a staple in my life from hummus to vegan burgers to roasted chickpeas to raw in my salads.  Chickpeas are:

  • packed with protein
  • full of fiber
  • nutrient rich
  • super versatile for cooking

One of my favorite ways to cook chickpeas is roasting them.  They get a slightly crispy outside and soft texture inside that makes my mouth so happy.  You can throw them over grains, in a salad, or toss into a wrap.

This marinade is the perfect blend of herbs and spices to give these roasted chickpeas a flavorful punch.  I started off making this a chimichurri but got inspired by all the herbs in my moms mini-garden.  I used mint, parsley, and cilantro for this version, but you can certainly throw in whichever herbs you have on hand to make this your own.  I love adding in the cashews at the end so they add a little crunch to the marinade.

This recipe makes more than required for a single can of chickpeas so feel free to throw the rest over a package of tofu and add a few tablespoons of soy sauce.  It can also be a good sauce to have over grilled chicken or fish.



  • 1 can chickpeas, rinsed
  • 1/4 cup extra virgin olive oil
  • 3 cloves of garlic
  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/2 cup mint
  • 1/4 cup minced red onion
  • 1/2 tsp paprika
  • 1/4 tsp coriander
  • 1/4 tsp turmeric
  • 1 tbsp red wine vinegar
  • 1/4 cup cashews
  • 1/4 tsp salt
  • 1/8 tsp pepper


  1. Pre-heat your oven to 375F and line a baking sheet with parchment paper.
  2. Drain a can of chickpeas and rinse thoroughly in a mesh strainer.  Let is sit on the side and allow it to dry off while you make the marinade.
  3. In a food processor, add the olive oil, garlic, herbs, red onion, spices, and red wine vinegar and place on high until it has a pesto-like consistency.
  4. Next, add in the salt, pepper, and cashews, pulsing until the cashews are coarsely chopped in.
  5. Add three to 4 tablespoons of the marinade to the chickpeas in a bowl and mix until evenly coated.  Transfer to the lined baking sheet and place in the oven for ~15 mins.
  6. Remove and add an extra tablespoon for marinade if desired.  Serve over grains, salad, or in a veggie wrap.

Enjoy 🙂

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