Total Time
45mins
Prep 10 mins
Cook 35 mins

Packed with plenty of fiber, a "good-for-you" snack. From a supermarket handout...samples were yummy!

Ingredients Nutrition

Directions

  1. Preheat oven to 400°. Line a large, rimmed baking sheet with parchment paper or foil.
  2. 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.
  3. 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.
  4. 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.

Reviews

(1)
Most Helpful

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.

Elmotoo May 30, 2011

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