ROSEMARY & SEA SALT ROASTED CHICKPEAS

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Rosemary & Sea Salt Roasted Chickpeas image

These roasted chickpeas are crunchy, salty, and oh-so addicting. They're also easy and healthy - pretty much a win all around.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 4

1 15- ounce can chickpeas (garbanzo beans, drained)
1/2 teaspoon olive oil
1 tablespoon chopped fresh rosemary
1/4 - 1/2 teaspoon sea salt (or other coarse salt like kosher salt)

Steps:

  • Preheat oven to 400˚ F.
  • Drain and rinse chickpeas. Spread a layer of paper towels on a rimmed baking sheet and spread the chickpeas on top. Blot the top with more paper towels until the chickpeas are relatively dry.
  • Place the dried chickpeas in a medium bowl. Drizzle in the olive oil and toss gently with a large spoon. Sprinkle on the rosemary and sea salt. Toss again.
  • Spread chickpeas on baking sheet in a single layer.
  • Bake 30 - 40 minutes, stirring halfway through, until golden brown and crunchy.
  • Add additional sea salt to taste. Serve.

*** Explore more Rosemary & Sea Salt Roasted Chickpeas Recipes »

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