Skip to main content

Herbed Chickpeas

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.

Ingredients

Makes about 3 cups

2

15.5-ounce cans chickpeas, rinsed, patted dry

4

garlic cloves, crushed

cup olive oil

Kosher salt, freshly ground pepper

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
Sign In or Subscribe
to leave a Rating or Review

How would you rate Herbed Chickpeas?

Leave a Review

  • 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

  • These have been our go-to during quarantine, especially when we need to use up the rest of our herbs. We've added them to Mediterranean grain bowls with roasted veg, olives and feta. We'e also added them on top of salads or just eaten leftovers as a snack. They add really nice texture and flavor, and only take 10 minutes to make!

    • Anonymous

    • Washington, D.C.

    • 5/20/2020

  • I have to admit that I did a bad thing and used like 50% dry herbs and 50% fresh ones. Sor-RY I can't get fresh parsley in quarantine. Even so, the recipe turned out so great. I served over some farro cooked in chicken broth + feta and an over-easy egg, but my roommate just scooped the chickpeas straight out of the pan with his hands, so I know all that was extra.

    • NatWat

    • Austin, TX

    • 3/24/2020

  • I think these will turn out crispier when I use less oil and more chickpeas! Overall the flavor is super nice and these are tasty and I will definitely redo this recipe! It was nice when I added some paprika and cayenne

    • Anonymous

    • California

    • 1/21/2020

  • Hi Bon Appetit, Listen, I made this recipe with a bag of 2/5$ dried chickpeas from Lob Laws and parsley that had been giving me anxiety for weeks and my god I was LIVING. I was eating. Really. For a whole week I ate this, and that's it. Herbed chickpeas, rice, and hot sauce. Anyways thank you for keeping me nourished for One week longer, good day to you and yours.

    • Anonymous

    • Canada

    • 11/9/2019

  • So simple, yet so amazing. I particularly love them over greek yogurt - perfect snack/small lunch

    • Anonymous

    • Chicago, IL

    • 3/30/2019

  • I make these literally every week as part of my meal prep routine. I add them into salads and grain bowls, but have been known to just munch them by the handful. They're really that good—and a great way to use up those extra herbs in your fridge.

    • alizarae

    • New York

    • 10/31/2017