Lemon Pepper Roasted Chickpeas

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  • 2 15 oz can of chickpeas, rinsed well and drained
  • 2 lemons, juice and zest
  • 2 tsp olive oil
  • 1/2 tsp sea salt
  • 12 tsp Pepper and More (depending upon how spicy you want them)


  1. Preheat oven to 450 degrees F.
  2. Dry chickpeas REALLY WELL and remove outer skins. Rolling them between two paper towels easily removes skins.
  3. In a large bowl combine lemon juice, zest, and olive oil.
  4. Add chickpeas to bowl and coat well.
  5. Top with salt and pepper.
  6. Spread evenly on a baking sheet.
  7. Bake for 20-25 minutes. Check at 20 and if they’re beginning to burn remove from oven.
  8. Let cool completely on tray. This is when they will crisp up.
  9. Store in an airtight container (may not stay crispy after a few days).