Alright, buckle up, friends, this oven-roasted chickpeas recipe with tomatoes and cashew cream is about to blow your socks off. This dish was inspired by a shareable, Mediterranean brunch. In 2019, I had the opportunity to eat my way through Israel, and I fell in love with their approach to brunch. To give you a little background, in the early days of Israel, residents ate their meals in a communal dining hall. It was common for them to eat lightly in the morning, work in the fields, and then return for a big buffet meal mid-morning, similar to brunch. This quickly became a tradition and can now be found in many hotels across Israel.

❤️ Why You’ll Love These Oven-Roasted Chickpeas

• Incredibly Healthy: Packed with plant-based protein and nutrients that will fuel your body beautifully.
• Perfectly Crispy: These crispy roasted chickpeas develop the most amazing texture in the oven.
• Versatile Timing: Great for brunch, lunch, dinner, or anything in between – perfect any time of day.
• Vegan-Friendly: Completely plant-based without sacrificing any flavor or satisfaction.

🍲 Ingredients

Canned Chickpeas – The star of these roasted chickpeas, providing plant-based protein, fiber, and that perfect creamy interior with crispy exterior. Chickpeas are nutritional powerhouses that become incredibly satisfying when roasted, developing nutty flavors and amazing texture that makes them addictive to eat.

Fresh Garlic – Lots of aromatic garlic brings depth and that Mediterranean flavor profile that makes this dish so special. Garlic not only adds incredible taste but also provides antioxidants and anti-inflammatory compounds, plus it becomes sweet and mellow when roasted alongside the chickpeas.

👩‍🍳 How to Make Oven-Roasted Chickpeas

1. Preheat the oven to 400F and grab two 8X8 baking dishes.
2. To one baking dish, add all the chickpea ingredients and stir well using hands or a spoon.
3. To the other baking dish, add all the ingredients for the tomatoes and stir to combine using hands or spoon.
4. Bake both for 30 minutes.  Removing both halfway through to stir and make sure neither are burning.
5. In the meantime, prepare the Cashew Cream Cheese by adding the ingredients to a handmixer bowl, cup or jar and blend gently to combine.
6. Once everything in the oven has baked, simply plate by starting with the cheese, then the chickpeas and pieces of tomato.* Top with microgreens, more salt, lemon juice, oil and enjoy with a fresh loaf of bread.

🪄 Tips and Tricks

• Drying: Pat chickpeas completely dry before seasoning for the crispiest results possible.
• Spacing: Don’t overcrowd the baking dish – give chickpeas room to crisp up properly.
• Stirring: Stir halfway through to ensure even browning and prevent any burning.
• Vanilla: The unexpected vanilla in the cashew cream adds a sophisticated twist that elevates the whole dish.

🗒 Variations

• Chickpeas: You can use dried chickpeas that have been soaked and cooked, though canned are more convenient.
• Cashew Cream: Store-bought vegan cream cheese can be used as a substitute if you’re short on time.
• Cooking Method: Try these as air fryer roasted chickpeas at 400°F for 12-15 minutes for extra crispiness.
• Spices: Add cumin, paprika, or za’atar for different spiced roasted chickpeas variations.

🗒 Best served with

• Gyro Bread for Pita Gyro
• No-Knead Bread
• Honey Halloumi Kale Salad
• Hearty Vegetable + Mixed Bean Stew

👝 How to Store Leftovers

Store the roasted chickpeas separately from the cashew cream and tomatoes in airtight containers in the refrigerator for up to 4 days. Reheat chickpeas in the oven to restore crispiness.

🤔 Common Questions

Oven-Roasted Chickpeas

5 from 1 vote

🌟 These Oven-Roasted Chickpeas with tomatoes and cashew cream are crispy, healthy, and Mediterranean-inspired! Ready in just 45 minutes!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Vegan Meals

Cuisine Mediterranean-Inspired

Servings 4

Ingredients

  

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For the Cashew Cream Cheese Base:

• 1/2 cup cashew cheese
• 1/2 cup vegan cream cheese
• 1 tbsp. olive oil
• dash of salt and pepper
• 2 tsp Simply Organic Vanilla

The Chickpeas:

• 1 400 mL can of chickpeas strained, washed and dried
• 2 tbsp. olive oil
• 4 garlic cloves
• 1 tbsp. Simply Organic Garlic Powder
• 2 tsp. Simply Organic Umami Powder any will work perfectly
• 2 tsp. Simply Organic Dried Rosemary
• 1/4 tsp fresh red pepper chili flakes
• 1 tsp sea salt
• 1/2 fresh cracked pepper

The tomatoes:

• 5 large tomatoes scored or quartered
• 2 tbsp. olive oil
• 1 tsp sea salt
• 1/2 fresh black pepper

Toppings/To plate:

• fresh microgreens
• fresh lemon
• drizzling of olive oil
• fresh cracked pepper

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Instructions

 

• Preheat the oven to 400F and grab two 8X8 baking dishes.
• To one baking dish, add all the chickpea ingredients and stir well using hands or a spoon.
• To the other baking dish, add all the ingredients for the tomatoes and stir to combine using hands or spoon.
• Bake both for 30 minutes.  Removing both halfway through to stir and make sure neither are burning.
• In the meantime, prepare the Cashew Cream Cheese by adding the ingredients to a handmixer bowl, cup or jar and blend gently to combine.
• Once everything in the oven has baked, simply plate by starting with the cheese, then the chickpeas and pieces of tomato.* Top with microgreens, more salt, lemon juice, oil and enjoy with a fresh loaf of bread.

Notes

When serving the tomato, be sure to not add much of the liquid but just enough (I suggest around 3 tbsp. of that oily, tomato goodness).  You can save for any excess liquid for soups/salad dressings.

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