Roasted Rosemary Garlic Chickpeas
 
Prep time
Cook time
Total time
 
Delicious and crunchy rosemary and garlic roasted chickpeas
Author:
Recipe type: Snack
Serves: 1 cup
Ingredients
  • 1 can reduced sodium chickpeas (or garbanzo beans, same thing), drained
  • ½ tsp kosher salt
  • 1 tsp granulated garlic
  • 1 tsp dried rosemary, chopped
  • ½ tbsp coconut oil
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. On a couple layers of paper towels, spread the chickpeas out into a single layer and pat dry. Gently roll them back and forth to remove the skins from the chickpeas and discard the skins. (If you don’t get all of the skins off, that’s okay.)
  3. Line a baking sheet with parchment paper and transfer the chickpeas to the baking sheet. Gently toss the chickpeas with the coconut oil, salt, granulated garlic, and rosemary evenly.
  4. Bake the chickpeas on 400 degrees Fahrenheit for about 30-40 minutes or until desired crunchiness level is reached. Be sure to gently stir the chickpeas about every 10 minutes or so with a spatula. Use caution as the chickpeas and baking sheet will be hot. Use your oven mitts!
  5. Allow the chickpeas to cool before eating or putting into an air-tight container. Just try to stop eating these; I dare you!
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2018/10/15/roasted-rosemary-garlic-chickpeas/