Crispy Rosemary Chickpeas

Name: Crispy Rosemary Chickpeas
Total time: PT50M10M
Yield: 4
Ingredients: Ingredients 1 15-ounce can chickpeas, drained 1 tablespoon extra virgin olive oil 1 tablespoon fresh rosemary, finely chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Rosemary sprigs, for serving

By:

Co+op

Recipe Information

Total Time:

50 minutes; 10 minutes active

Servings:

Crispy, crunchy and packed with protein and fiber, rosemary-infused chickpeas are perfectly snackable!

If you’re looking for a crispy, rosemary-infused snack, this is for you. Instead of chips, make a fresh, rosemary-laced batch of roasted chickpeas for a more healthful, hearty nosh that is sure to please. These are also excellent sprinkled on salads or bowls.

Ingredients

1 15-ounce can chickpeas, drained
1 tablespoon extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Rosemary sprigs, for serving

Preparation

Preheat the oven to 400 F. Line a rimmed sheet pan with parchment paper, and reserve.
Drain the chickpeas. Spread a clean kitchen towel on the counter and spread the chickpeas on it to dry. Let air dry while the oven preheats for 20 minutes.
Place the chickpeas on the parchment-lined pan, drizzle with olive oil, and sprinkle with rosemary, salt and pepper. Toss to coat.
Roast for 30 minutes, stirring at the halfway point. When the chickpeas are lightly browned, remove and cool on a rack. Store in a tightly covered container in the refrigerator for up to a day. Can be reheated on a sheet pan in the oven at 400 F for five minutes to serve warm.
Serve garnished with fresh rosemary sprigs.