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Roasted Chickpeas Recipe For National Chickpea Day

Chickpeas Garnish
[1] Roasted chickpeas garnish a bowl of spicy avocado soup (photos #1 and #2 © DeLallo).

Roasted Chickpeas
[2] Roasted chickpeas.

Fresh Chickpeas
[3] Fresh chickpeas, a.k.a. green chickpeas, in their pods (photo © Hannah Kaminsky | Bittersweet Blog).


Who needs empty-calorie croutons when you can substitute nutritious*, roasted chickpeas—as in the roasted chickpeas recipe below?

In photo #1, DeLallo serves it as a garnish for avocado soup (here’s the recipe for the soup).

But roasted chickpeas an be used as a general garnish for:

  • Bruschetta/crostini
  • Fish
  • Hors d’oeuvre
  • Pasta and pizza
  • Rice & grains
  • Salads
  • Savory pancakes and waffles
  • Soups
  • Stews
  • Vegetables
    The history of chickpeas is below.

    April 21st is National Chickpea Day


  • 2 cans (14 ounces each) DeLallo Imported Chickpeas (or substitute)
  • 6 DeLallo Calabrian Chili Peppers, finely chopped (or substitute)
  • 1 teaspoon DeLallo Extra Virgin Avocado Oil (substitute olive oil or other cooking oil)
  • 1 teaspoon oil from the DeLallo Calabrian Chili Peppers jar (or substitute)
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt

    1. HEAT the oven to 400°F. Line a baking sheet with parchment paper.

    2. COMBINE the chickpeas, chopped chiles, oils, paprika, and salt in a medium bowl. Toss well to combine and spread evenly onto the prepared baking sheet.

    3. ROAST for 20-30 minutes until slightly crisp, stirring every 5 minutes. Set aside to cool.

    In addition to falafel and hummus—two chickpea-based Middle Eastern staples that have been embraced by Americans, try:

  • Almond Hummus
  • Chickpea Fries
  • Chickpea Salad
  • Chickpea Salad In Tomato Sauce With Salame
  • Chickpea Succotash
  • Composed Salad (Salade Composée)
  • Dukkah: Egyptian Seasoning Blend
  • Farinata: Chickpea Snack Pancakes
  • Green Hummus With Crudités
  • Hummus Salad Dressing
  • Moroccan Chicken Salad
  • Moroccan Chickpea & Vegetable Tagine
  • Orzo Salad With Chickpeas & Kalamata Olives
  • Panzanella Salad With Chickpeas
  • Leblebi: Tunisian Chickpea Soup
  • Pumpkin Burger With Chickpeas
  • Shepherd’s Pie With Middle Eastern Accents

    Chickpeas were among the first crops cultivated by man, which are known as the eight founder crops of the Fertile Crescent.

    They are one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East (which means, chickpeas have been eaten since long before the beginning of recorded history).

    Cicer arietinum, the chickpea genus and species, is a legume in the family Fabaceae. Fabaceae is known variously as the bean, legume or pea family.

    You may know chickpeas by one of their other names: ceci or cece (Italian), chana or Kabuli chana (Northern India), Egyptian pea, garbanzo (Spanish), gram or Bengal gram (British India).
    How The Chickpea Got Its Name

    The word chickpea in English came from the French chich, from cicer, Latin for chickpea.

    Chich is found in print in English in 1388. It took another five centuries for “chick-pea” to appear in print in England, in the mid-18th century.

    Fun fact: The Roman cognomen Cicero came from cicer. Yes, the great orator Roman Marcus Tullius Cicero—also a consul, constitutionalist, lawyer, philosopher, political theorist and politician—was a member of the Chickpea family.

    A cognomen was the third name of a citizen of ancient Rome—the hereditary name that we call a surname, which passed from father to child. The second name—the family name or clan name—identified a particular branch within a family, or family within a clan.

    The Oxford English Dictionary lists a 1548 reference to chickpeas that reads, “Cicer may be named in English Cich, or ciche pease, after the Frenche tonge.” By the mid-18th century, ciche peas evolved to chick-peas.
    What About Garbanzo?

    The word “garbanzo” is a bit more obscure. It is first noted in English in the 17th century, as “calavance,” with a possible parent from the Basque word garbantzu, a compound of garau, seed and antzu, dry.

    In ancient Greece, chickpeas (called erébinthos) were consumed raw when young and eaten as a staple food, as well as a dessert.

  • The Romans roasted garbanzos as a snack and cooked them into a broth.
  • Many centuries later, in 18th-century Europe, roasted chickpeas were ground and brewed as a coffee substitute.
  • Today, halua, chickpeas in a sugar base that has some resemblance to peanut brittle, is a popular sweet dish in Bangladesh.
    Thanks to Americans’ interest in Middle Eastern foods like hummus, and plant-based protein, many chickpea recipes now enliven our diet.

    Peas and beans are both legumes and seeds, both members of the Fabaceae botanical family. The chickpea, also popularly called the garbanzo bean, is actually a bean. Some key differences:

  • Pea plants (genus/species Pisum sativum) have hollow stems. Beans (genus/species Cicer arietinum) have solid stems.
  • Peas have leaf tendrils which they use to twine. In general, beans lack tendrils.
  • The taller varieties of both peas and beans need trellises to support them as they grow. Most beans just twine themselves over their supports while peas use their tendrils to climb. At each node along their stems, they generate two or three one-inch-long tendrils, which grab and then wind themselves around something, such as a narrow trellis.
    Read more about the differences on

    Check out the different types of beans and legumes in our Bean Glossary.


    *One cup of roasted chickpeas contains 269 calories: 45 g of carbohydrate, 15 g of protein, 13 g of dietary fiber, 4 g of fat but zero cholesterol. They contain good amounts of B vitamins, fiber, folate, iron, phosphorus, and zinc.





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