Cheesy roasted chickpeas make a delicious snack or savory topping for soups, salads, and grain bowls. You don't need to be vegan to fall in love with this plant-based recipe!
I'm all about the crunchy-and-savory combination, especially when it comes to snacks (but always, really).
It's no wonder roasted chickpeas have made multiple appearances here on the blog. (In all shapes and forms, including Buffalo, Thai peanut, and Greek.)
They're something I make over and over again in my own kitchen.
Today, my roasted-chickpea game is all about the best way to add cheesy flavor to vegan food, nutritional yeast. Along with a punch of herbaceous flavor from crushed rosemary, thyme, and oregano, it's enough to make me swoon over garbanzo beans.
(Admittedly, this is not a difficult feat.)
Regardless, these cheesy roasted chickpeas have plant-based protein, and they're packed with gut-boosting fiber, too. They're not the type of snack where you'll feel like you're running on empty a few minutes later.
Don't count them out at mealtime, either.
Sprinkle cheesy roasted chickpeas over salads, add them to bowls, or throw a few on top of a bowl of tomato soup at lunch.
Delicious, nutritious, easy, and versatile.
You might as well start mixing up a double batch.
📖 Recipe
Cheesy Herb Roasted Chickpeas (Vegan)
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 tablespoons grapeseed oil
- 2 tablespoons nutritional yeast
- 1 teaspoon crushed rosemary
- 1 teaspoon dry thyme
- 1 teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper
Instructions
- Preheat oven to 400º F and prepare a baking pan.
- Dry chickpeas by rolling them in between paper towel sheets or a clean kitchen towel and transfer to a large mixing bowl. Stir in grapeseed oil, nutritional yeast, crushed rosemary, thyme, oregano, onion powder, garlic powder, and salt and pepper.
- Spread on baking pan and place on the center rack of oven. Cook 20 minutes, or until chickpeas are crispy and golden.
Video
Notes
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p style="text-align: right;">Last updated December 6, 2018.
Pam R. says
can you use another oil other than grapeseed oil?
Stephanie McKercher, RDN says
Hi Pam, yes, feel free to substitute any liquid oil you have for these. Thanks!
Ashleigh says
Where is the "cheesy" part?
Stephanie McKercher, RDN says
Hi Ashleigh, the cheesy flavor comes from nutritional yeast, which is my favorite ingredient for giving dairy-free/vegan recipes a cheese-like taste. Let me know if you have any other questions!
Jocelyn says
These are absolutely delicious. Do we store them in the fridge after?
Stephanie McKercher, RDN says
Thanks, Jocelyn, glad you enjoyed them! You can actually store these in an airtight container in your cabinet/pantry. No need to refrigerate!
Darian says
I make this a bunch; it's one of the best chickpea seasonings I've found. Great by themselves or throwing on a salad or Buddha bowl.
Stephanie McKercher, RDN says
Thanks so much, Darian! This is one of my favorites, too. 🙂
Sarah says
Phenomenal!! These are so good. The rosemary flavor is amazing.
Stephanie McKercher, RDN says
Thank you! So glad you enjoyed them. 🙂
Emma says
These are so delicious! I use them as snacks all the time. Thanks so much for sharing the recipe!
Stephanie McKercher, RDN says
So happy to hear this. Thanks, Emma!
Deryn | Running on Real Food says
Why have I never put nooch on roasted chickpeas?! These look so good for snacking! Can't wait to try them. Thanks 🙂
Stephanie McKercher, RDN says
LIFE-CHANGER.???? Enjoy, Deryn! These are one of my favorite crunchy snacks!