Roasted Chickpeas and Onions, an easy and versatile roasted vegetable combo that’s great as a side or a topping for salads and bowl. Only 5 ingredients and 25 minutes!
Love chickpeas? Love onions? Roast them together! This simple side dish is super easy and extremely flexible, and can be enjoyed as a side dish or topping for salads and bowls. Plus it’s great for meal prep!
👉 Ready to learn how to make roast onions and chickpeas together? Let’s do it!
Ingredients + tools
- Onion: One large (or 2 small) yellow, white, or red onion
- Chickpeas: We’re using a 15-ounce can of chickpeas, but you can also hydrate dried chickpeas (you’ll need about 1 cup)
- Olive oil: To grease the pan and coat the vegetables for a deeper flavor when baked
- Seasonings: We’re keeping it simple with garlic, salt, and pepper, but we have a suggested seasoning section below with ideas
- Equipment needed: knife, cutting board, colander, baking sheet, spatula
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven and prep ingredients
First, preheat your oven to 400 degrees F (200 C), then prep the ingredients:
- To prep chickpeas: Open a can of chickpeas and drain the chickpea water (see tip below for saving this and using in other recipes). Then rinse the chickpeas and set aside.
- To cut onions: Cut stems from the onion and then make a slice around the outside to remove the outer layer. Then cut the onion into rounds, or in half and then into slices.
👉 Don’t throw out the chickpea water! The liquid in the can of chickpeas, also known as “aquafaba,” is a versatile ingredient you can use to thicken things like soup or smoothies, or add to desserts.
2️⃣ Step Two: Add to a sheet pan and season
Next, place the cut onions and chickpeas on a roasting or sheet pan.
Drizzle with olive oil until completely coated. Season with sliced garlic, as well as salt and pepper to taste.
👉 Roasting tip! We like to keep the onions and chickpeas separated on the roasting pan. Onions can take a bit longer to bake and you can easily scoop the baked chickpeas off the pan when they’re done and keep cooking the onions.
3️⃣ Step Three: Roast vegetables in the oven
Next place the baking sheet in the oven and roast until the chickpeas and onions begin to brown, which takes about 20 minutes (depending on your oven).
To make sure the chickpeas and onions cook evenly, stir the vegetables halfway throughout cooking. If the garbanzo beans are cooking faster, remove them to a plate and continue to cook the sliced onions until they’re done.
When everything is done cooking, take the baking sheet out of the oven. If using as a side dish, serve them immediately. You can also let them cool and serve on top of salads or bowls.
💡 Seasoning ideas
We kept it simple with garlic, salt, and pepper in this recipe, but here are some seasoning ideas:
- Add a squeeze of citrus: squeeze a bit of lemon or lime over the top of vegetables for an acidic kick
- Cumin and paprika: add a dash of cumin and paprika for a deep, earthy flavor
- Paprika, chili powder, and cayenne: spice up this dish with paprika and chili powder, then sprinkling a little cayenne pepper on top
♻️ Sustainable kitchen + cooking tips
We care about reducing food waste here at Fork in the Road, and we know you do too! Here are tips for making this recipe sustainably:
Take advantage of onion season! The best time to this recipe is when onions is in season! While onions are usually picked in late summer they are thankfully available year round, while garbanzo beans are also available canned anytime. Click here to find out when they are in season in your area.
Save your scraps! Both onion peels and the aquafabab are actually edible! Add onion peels to soups for extra flavor and use aquafaba to thicken your next soup or smoothie (or use it in desserts!).
👉 More roasted onion and chickpea recipes
Can’t get enough onions and chickpeas? Try our other easy roasted vegetable recipes:
FREE MeAL PLANNING GUIDE
Roasted Chickpeas and Onions
- 1 15-ounce can chickpeas or 1 cup from dried
- 1 large onion yellow, white, or red
- 2 cloves garlic thinly sliced
- 2 tablespoons salt and pepper
- Optional spices: cumin, paprika, cinnamon, maple syrup, etc.
- Prep oven: Preheat the oven to 400 degrees (200 C)
- Prep vegetables: Cut stems from the onion and then make a slice around the outside the onion to remove the top layer. Then cut the onion into rounds, or in half and then into slices. Open and drain can of chickpeas (reserve the chickpea water for other uses, see notes).
- Roast vegetables: Arrange the onion slices and drained chickpeas on a roasting pan and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring partway through to brown on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad or bowl topping.
- Tools Needed: sheet pan, knife set, cutting board
- Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers and Storage: Leftover chickpeas and onions should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Reuse chickpea water: Save the reserved chickpea water (or aquafaba) to make desserts, thicken soups, or to add to smoothies.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, vitamin C, and potassium.