Garlicky Roasted Chickpeas with Feta and Mint

This is my new favorite recipe. I would seriously eat it every day if I could. In fact, I would be eating it right now if I had remembered to pick up more chickpeas at the supermarket. The garlicky roasted chickpeas with feta and mint come together in under half an hour and besides being quick, vegetarian, and fairly healthy this is an amazingly delicious dish. So good that I’m skipping a Shout-Out Friday to share it with you.

The inspiration came from the incredible feta that I purchased at the Wine Festival from Tzeela dairy. I wanted to put it to good use but didn’t have a whole lot else in my fridge. I realized I had a can of chickpeas and set to work finding a recipe. As soon as I saw this one adapted from a Bon Appetit cookbook at Kalyn’s Kitchen I knew it was the one. (If you aren’t familiar with Kalyn’s Kitchen it’s an inspiring blog with tons of sensational recipes, photos, and tips, and well worth a visit.) 

I had to halve her recipe since I only had one can of chickpeas handy, but I was sad that we didn’t have more. This makes two generous side servings, but feel free to double the recipe for a bigger serving. Trust me, it will go fast! As a serious garlic lover I upped the garlic dosage and didn’t find it to be overpowering at all. I also used plenty of fresh, chopped mint.

On another note, you may notice the recipe is formatted slightly different from previous posts! I’m trying something out. It’s called RecipeSEO and it’s supposed to help format your recipe to help with search engine placement and specifically to get picked up by the Google Recipe Search, which is unlikely for itty bitty bloggers like myself but worth a shot. There is a very convenient WordPress plugin but you can’t make changes to the formatting and I wasn’t happy with the way it looked. If you go to the site you can input the recipe and then make changes to the html, which is what I did. It took more work than normal, so we’ll test it out for a bit and see.

What do you think? Any recipe SEO tips? Any sites, programs, hints that you’ve found useful?

4.0 from 1 reviews
Garlicky Roasted Chickpeas with Feta and Mint
Prep Time
Cook Time
Total Time
Adapted from Kalyn's Kitchen
Yield: 2 side servings
  • 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
  • 1 tablespoon olive oil
  • 3 cloves garlic, finely minced
  • ¼ teaspoon red pepper flakes
  • Salt
  • Freshly ground pepper
  • ¾ cup crumbled Feta
  • ½ cup chopped fresh mint
  • Lemon wedges
  1. Preheat the oven to 375F/190C.
  2. Mix together the olive oil, garlic, red pepper flakes, salt, and pepper.
  3. Put chickpeas into baking dish and toss with olive oil mixture until the chickpeas are well coated with oil. Season with salt and pepper.
  4. Put chickpeas in the oven and roast for 15 to 20 minutes, until chickpeas are slightly browned and barely beginning to crisp.
  5. Remove from the oven and allow to cool slightly. Transfer to a serving dish and stir in the feta and mint. Season with additional salt and pepper as needed. Serve with lemon wedges.

Submitted to the Linky Parties over at A Little Nosh and Jane Deere

Submitted to the Weekend Herb Blogging Round-up, this week hosted by the wonderful Winnie at Healthy Green Kitchen

57 thoughts on “Garlicky Roasted Chickpeas with Feta and Mint

  1. Shu Han

    That looks like a great recipe! When I was growing up in Singapore, we used to have these little snacks in paper cones sold by Indian peddloers called kacang putih which is basically just roasted chickpeas! This reminds me of it, but made a lot classier and summery! Yum!

    • Katherine

      Ooh yum. They have snacks like that on the street in India as well, I love it! This is definitely similar, although not quite as crispy. Definitely delicious.

  2. lori

    I LOVE chickpeas and make lots of salads, pastas, etc. with them. I CANNOT wait to try this and have enough in the house to do so tonight–or maybe earlier for lunch.

    And thanks for the info on the recipe format. I like it and might even try it.

      • lori

        I finally made this last night. Sadly, it was super hot here so I tried baking them in the barbecue which got too hot and charred most of the beans. I picked out the unburnt beans and after tasting a few wanted to cry that I had burnt the others because they were so delicious. Even the fully burnt beans were still delicious. I’m making this again tonight if its cool enough or this weekend for sure. Thank you for sharing this recipe. It was an eye-opener for me!

        • Katherine

          Even though some of them burned I love the idea of making them on the barbecue! Brilliant. Having them just alone would be a great snack. Hope it goes better next time and thanks for letting me know how it came out! 🙂

    • Katherine

      I don’t think I had ever roasted them either but I loved it! Roasting gives the chickpeas a nice texture. Hope you enjoy! I’ve been trying to learn more about gluten free and be way more conscious of it and this is totally gf!

    • Katherine

      Not a garlic lover and prefer beer? What kind of Italian are you! 😉 Just kidding. This would still be really good without the garlic, it’s an easy fix 😀

  3. Hannah

    I love roasted chickpeas! I’ve served them as a snack (like nuts) with cocktails, sprinkled with smoked paprika and salt. Your combination here with mint and feta is making my mouth water…I have lots of mint right now and will be making this dish. 🙂

    • Katherine

      Such a great idea to serve them as snacks – I bet they are amazing with paprika (one of my favorite spices). I hope you enjoy this as much as my husband and I did!

  4. Jayne Georgette

    That looks and most likely taste delicious. The photographs are gorgeous; the chickpeas are talking to the reader. I love chickpeas and use it in many different ways, but never tried it with feta so this is my next venture.

  5. Harry

    A friend of mine was having a birthday party today. The fare was scheduled to be hot dogs and hamburgers; while I adore hamburgers and tolerate hot dogs, at functions such as these, I like to bring something lighter and veggie-based. I decided to give this recipe a shot and was quite pleased with the results. It was well received, which is always nice.

    My wife remarked that this was like a deconstructed hummus, and I had to agree. This was a good side dish.


  6. mjskit

    This is going on the table this week! I roasted some chickpeas for the first time a couple of weeks ago and I’m hooked! Thanks for sharing this recipe.

  7. Katie L.

    Just got a big bunch of mint in a coop pack, so I made this for lunch today–simple and delicious! A squeeze of lemon and diced sundried tomatoes make excellent additions as well.

  8. ByronZet

    hepatopulmonary coil colorectal HГјnermann anterior central convolution ketotic horizontal planes anterior column basic exotropia callosomarginal artery pfid directive ligamentum pterygospinale hemianopic scotoma inferior border of liver confluens fibrae rubroolivares ginsenoside

Comments are closed.