Prep 10 mins
Cook 35 mins
Packed with plenty of fiber, a "good-for-you" snack. From a supermarket handout...samples were yummy!
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 1 tablespoon olive oil
- Preheat oven to 400°. Line a large, rimmed baking sheet with parchment paper or foil.
- In a small bowl, crush rosemary and salt together between your fingers so that the rosemary needles are broken up. Use a mortar and pestle if you have one. Put chickpeas in a medium bowl and add olive oil, salt and rosemary mixture. Toss until chickpeas are well coated.
- Put chickpeas in a single layer on baking sheet. Bake for 25 minutes, occasionally shaking pan to make sure chickpeas roast evenly. When done they should be golden brown and crunchy.
- Remove from oven and let cool before handling, about 10 minutes. Serve warm or at room temperature; these are best eaten the same day. Store in a covered container at room temperature for up to 3 days.
This is so easy & delicious not to mention nutritious! i cooked my own chickpeas. the 1st batch was too soft, lol, so keep an eye on them. ;) I made hummus with the mushy ones. This makes a very tasty snack! I used 'crushed' rosemary. i can only imagine how wonderful this would be with fresh. It would be easy to experiment with other herbs & spices, too. this recipe is a definite keeper. THANK YOU! made for April '11 Aussie swap.