Easy Herby Lemon Garlic Chickpeas

a pot of uncooked chickpeas with herbs and lemon slices

If you don’t know how to cook chickpeas from dry or you’re looking for a tasty way to use up that jar of chickpeas in your pantry, this recipe is for you! I’ll show you how to transform these protein-rich dried beans into a tender and flavorful meal with step by step instructions and tips.


  • 1 lb dry chickpeas
  • 2 quarts water
  • 3/4 tbsp salt
  • 5 garlic cloves
  • bundle of 68 sprigs herbs of choice (I used rosemary, thyme, and oregano), tied with kitchen twine*
  • 3 lemon slices
  • several cracks of black pepper
  • a drizzle of olive oil (around 1-2 tbsp)
  • more lemon juice


  1. If you remembered to soak your beans overnight, drain them and rinse them well. Otherwise, add the beans to your pot along with the water, salt, herb bundle, lemon slices, black pepper, and olive oil. 
  2. On the stovetop, turn the heat to high and bring the pot of chickpeas to a boil. Cover and reduce heat to low or medium-low in order to maintain a steady simmer.
  3. Cook for 60-90 minutes or longer if needed, until the chickpeas are very tender. 
  4. Taste and add the extra lemon juice and salt if desired.
  5. Discard the herb bundle and the lemon slices. Discard the garlic cloves, leave them as is, or remove them and smash them with a fork before stirring back into the pot. 


*if you don’t have kitchen twine, you can leave the herbs loose and pick them out later.