Crunchy Rosemary Chickpeas

chickpeas 2

A simply amazing crunchy snack! These magically delish beans are also high in protein and fiber.

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Crunchy Rosemary Chickpeas

A simply amazing crunchy snack! These magically delish beans are also high in protein and fiber.
0 from 0 votes
Course Snack
Cuisine American
Servings 1 cups
Diet Gluten Free, Vegan, Vegetarian


  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt
  • 1 teaspoon finely chopped rosemary
  • Coarse sea salt


  • Preheat oven to 350-degrees F.
  • Drain chickpeas and dry well with a paper towel.
  • Place on a baking sheet and season olive oil, kosher salt, and rosemary; toss well to coat.
  • Bake for about 40 to 50 minutes, turning periodically, until crisp and sizzling.
  • Remove from oven and sprinkle with sea salt.
  • Allow to cool and serve at room temperature.
  • Store in an airtight container for up to 2 days.


Serving: 0.25cupCalories: 203kcalCarbohydrates: 30gProtein: 10gFat: 5gSaturated Fat: 0gCholesterol: 0mgSodium: 206mgFiber: 9gSugar: 5g
Keyword roasted chickpeas, rosemary roasted chickpeas
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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