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Crunchy Rosemary Chickpeas
A simply amazing crunchy snack! These magically delish beans are also high in protein and fiber.
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Course
Snack
Cuisine
American
Servings
1
cups
Diet
Gluten Free, Vegan, Vegetarian
Ingredients
1x
2x
3x
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
Instructions
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.
Nutrition
Serving:
0.25
cup
Calories:
203
kcal
Carbohydrates:
30
g
Protein:
10
g
Fat:
5
g
Saturated Fat:
0
g
Cholesterol:
0
mg
Sodium:
206
mg
Fiber:
9
g
Sugar:
5
g
Keyword
roasted chickpeas, rosemary roasted chickpeas
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@dana_angelo_white
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#danawhiterecipes
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