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–+ servings
a white plate with baked chickpeas and onions on a white table

Roasted Chickpeas and Onions

Kristina Todini, RDN
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!
5 star (1 rating)
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Salads + Side Dishes
Cuisine American
Servings 4 servings
Calories 18 kcal

Ingredients
  

  • 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.

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1servingCalories: 18kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 3490mgPotassium: 62mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 3mgCalcium: 14mgIron: 0.1mg
Keyword roasted chickpeas, roasted onions
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