Best Rosemary Sea Salt Roasted Chickpeas Recipes

CHILI-LIME ROASTED CHICKPEAS

Chili-Lime Roasted Chickpeas image

Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. -Julie Ruble, Charlotte, North Carolina

Provided by Taste of Home

Categories Appetizers Snacks

Time 50m

Yield 2 cups.

Number Of Ingredients 7

Ingredients

2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry
2 tablespoons extra virgin olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon grated lime zest
1 tablespoon lime juice
3/4 teaspoon sea salt

Steps:

Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.

Nutrition Facts : Calories 178 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

ROSEMARY & SEA SALT ROASTED CHICKPEAS

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

Ingredients

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.

ROSEMARY SEA SALT FRIED CHICKPEAS

Rosemary Sea Salt Fried Chickpeas image

These olive oil fried chickpeas are a healthy and indulgent snack that you don't have to feel guilty about. Deliciously light and crispy with a hint of fresh rosemary, you're going to love these as an insanely easy (and addicting) appetizer, snack, or salad topper.

Provided by Ben M.

Categories < 30 Mins

Time 25m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup extra-virgin olive oil
1 (15 ounce) can garbanzo beans, drained and patted dry
2 -3 teaspoons fresh rosemary, finely chopped (or 1 tsp. dried rosemary)
1/4-1/2 teaspoon sea salt (or to taste)

Steps:

1. Heat oil in a large skillet over medium high heat. Add chickpeas to the skillet and cook until golden brown and crispy, stirring occasionally, for about 15-20 minutes.
2. Using a slotted spoon, transfer chickpeas to a paper towel lined plate. Let drain slightly, then transfer to a medium bowl.
3. Sprinkle rosemary and salt over chickpeas and toss to coat. Serve warm.

Nutrition Facts : Calories 365.7, Fat 28.2, SaturatedFat 3.9, Sodium 463.9, Carbohydrate 24.1, Fiber 4.7, Protein 5.3