Rosemary Lemon Chickpeas

by August 15, 2014

Rosemary and lemon infused chickpeas. Perfect as a salad topper or quick, healthy snack!

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Sugar-free, Vegan, Vegetarian

Prep Time:




  • 1 can (15 oz.) cooked chickpeas, drained and rinsed
  • Juice from 1 lemon
  • 3 sprigs of fresh rosemary
  • 1 teaspoon wheat-free tamari, or Braggs seasoning
  • 1/8 teaspoon sea salt, optional
  • Freshly ground pepper


  1. Combine all ingredients in a medium-sized container.
  2. Place a lid on the container and shake to combine.
  3. Store mixture in the fridge for 3 hours or longer to marinade.
  4. When ready to cook, set oven to 400F and line a baking sheet with parchment paper or a silicon baking mat.
  5. Strain half of the lemon juice from the mixture and dump the contents of the container on the prepared pan.
  6. Place in oven and cook for 35-40 minutes until crisp-tender, rotating every 15 minutes or so.
  7. Allow to cool slightly before serving.
  8. To store, place in an air-tight container and keep in the fridge for up to 5 days.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

2 g


142 mg


21 g

Dietary Fiber:

5.8 g

Net Carbs:

15.2 g


3.8 g


6.5 g

Hi! I’m Leanne (RHN FBCS)

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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