Roasted Chickpeas

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 teaspoons dried rosemary
• 1 teaspoon salt
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1 tablespoon olive oil

Recipe

• 1 preheat oven to 400°. line a large, rimmed baking sheet with parchment paper or foil.
• 2 in a small bowl, crush rosemary and salt together between your fingers so that the rosemary needles are broken up. use a mortar and pestle if you have one. put chickpeas in a medium bowl and add olive oil, salt and rosemary mixture. toss until chickpeas are well coated.
• 3 put chickpeas in a single layer on baking sheet. bake for 25 minutes, occasionally shaking pan to make sure chickpeas roast evenly. when done they should be golden brown and crunchy.
• 4 remove from oven and let cool before handling, about 10 minutes. serve warm or at room temperature; these are best eaten the same day. store in a covered container at room temperature for up to 3 days.