Rosemary Roasted Chickpeas

These are a great, healthy snack, and they also go great with beer for the big game!

2 15 oz. cans chickpeas, rinsed, drained and dried

2 tablespoons Rosemary Olive Oil

2 tablespoons finely chopped fresh rosemary

2 teaspoons kosher salt

1 teaspoon garlic powder

1 teaspoon black pepper

Preheat oven to 400 degrees.  Combine all the ingredients together in a bowl.  Spread out on a parchment lined baking pan.  Bake for about 45 minutes, stirring occasionally, until golden brown and crunchy.  Chickpeas can be made a day ahead and then reheated for 5 minutes to restore their crunch.  You can also try this with unflavored oil and curry powder or use other spice mixes.  This recipe works best if the chickpeas are very dry.  After towel drying, let air dry up to 30 minutes before baking if possible.

*Vegetarian, vegan

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