Basil Chickpeas

Hi guys! I hope you all are having a great week!

I have a DELICIOUS recipe to share today!!! On top of tasting so darn good, it is also very versatile. These basil chickpeas taste great thrown a top of a variety of salads or even eaten alone. I love them so much that I have enjoyed them for breakfast, lunch and dinner. All in the same day! More than once! I have to thank my brother-in-law, Ryan, for the recipe as he is the mastermind behind these satisfying golden nuggets.

Basil Chickpeas


  • 2 cans of chickpeas
  • 2 tablespoons of basil infused olive oil
  • 1 tablespoon of dried basil flakes


  1. Drain and rinse chickpeas.
  2. Pour chickpeas into a bowl and pick out the loose shells(they quickly burn in the oven).
  3. Drizzle with basil infused olive oil and gently stir to coat.
  4. Sprinkle on basil flakes and stir to distribute.
  5. Let sit/marinate for as long as you’d like. I am often too impatient and throw them in the oven right away!
  6. Pour chickpeas onto baking pan covered in parchment paper or foil.
  7. Bake at 425 degrees fahrenheit for 40 minutes, stirring chickpeas halfway through baking time.
  8. *I like my chickpeas CRISPY! That being said, if you prefer a softer chickpea, adjust your baking time accordingly.

  9. Enjoy!

These basil chickpeas taste just as good the day after as they do fresh out of the oven. Take them straight from the refrigerator to your mouth. Yum!

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