How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baked Chickpeas With Toasted Walnuts, Rosemary And Chili?

You need 7 ingredients. The key ingredients include: 4 cups cooked chickpeas, well-drained and patted dry, 1/3 cup olive oil, 4 cloves garlic, peeled and finely sliced, 2 large sprigs fresh rosemary, leaves removed from the stems, and more.

Is Baked Chickpeas With Toasted Walnuts, Rosemary And Chili suitable as soups & stews?

Yes, Baked Chickpeas With Toasted Walnuts, Rosemary And Chili falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Baked Chickpeas With Toasted Walnuts, Rosemary And Chili?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chickpeas With Toasted Walnuts, Rosemary And

Name: Baked Chickpeas With Toasted Walnuts, Rosemary And Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cooked chickpeas, well-drained and patted dry; 1/3 cup olive oil; 4 cloves garlic, peeled and finely sliced; 2 large sprigs fresh rosemary, leaves removed from the stems; 2 cups walnut halves; 1/2 teaspoon dried chili flakes; Sea salt flakes

Warm up with this hearty Baked Chickpeas With Toasted Walnuts, Rosemary And Chili recipe. Made with olive oil, garlic, rosemary and walnut halves. Easy …

This Baked Chickpeas With Toasted Walnuts, Rosemary And Chili relies on simple, everyday ingredients such as olive oil, walnut halves, dried chili flakes and sea salt flakes. It comes together quickly and makes 4 servings, at about 1360 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

4 cups cooked chickpeas, well-drained and patted dry
1/3 cup olive oil
4 cloves garlic, peeled and finely sliced
2 large sprigs fresh rosemary, leaves removed from the stems
2 cups walnut halves
1/2 teaspoon dried chili flakes
Sea salt flakes

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Quick Info

Servings
4 servings
Calories
1360 kcal
Category
Soups & Stews

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Baked Chickpeas With Toasted Walnuts, Rosemary And Chili

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