Go Back
Greek traditional baked chickpeas (Revithada) f

Greek traditional baked chickpeas (Revithada)

This traditional baked chickpeas recipe is naturally vegan and gluten-free, plus it’s the tastiest method for preparing chickpeas.
Course Main Course
Cuisine gluten-free, Greek, Mediterranean, vegan
Keyword baked, chickpeas, Greek, Revithada
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 4
Author The Hungry Bites


  • 1 pound (450 grams) dried chickpeas soaked overnight
  • 1 tablespoon baking soda
  • 1 teaspoon fine salt
  • Pepper to taste
  • 1 tablespoon sage leaves, fresh or dried
  • 1 tablespoon sweet red pepper flakes, optional
  • 1/4 - 1/3 cup olive oil
  • 2 onions, chopped


  1. From the previous night, soak the chickpeas in a large bowl filled with water and 1 tablespoon salt. The water should cover the chickpeas by at least 2 inches.
  2. Drain the chickpeas and discard any that look bad. Sprinkle them with the baking soda and mix gently with your hands. Let them rest for 20 minutes and preheat your oven to 350°F (175°C).
  3. Rinse them very well and transfer them and the rest of the ingredients except the onions in a Dutch oven (or an oven-safe pot with a lid) and mix well. Cover the chickpeas with the chopped onions and add enough water to cover them by half an inch.

    Cover with the lid and bake for 3.5 – 4 hours.

  4. Serve with barley rusks and Kalamata olives. Eat!

Recipe Notes

  • If you can only find canned chickpeas (which are already cooked) I’d suggest draining them and baking them with just half a cup of water and the rest of the ingredients for 40-60 minutes. Uncover and broil for 5 minutes at the end so that the onions can caramelize and develop their flavor.


Similar recipes you will love: