Go Back
–+ servings
A wooden bowl filled with roasted rosemary chickpeas on a white counter with a fresh rosemary branch and red and white dishtowel in the background.
Print Recipe
No ratings yet

Rosemary Roasted Chickpeas

Crispy and craveable, these oven-roasted chickpeas with herby rosemary and sea salt are a delicious snack or salad topping
Prep Time5 minutes
Cook Time30 minutes
Drying Time30 minutes
Course: Condiments
Cuisine: American
Keyword: Canned Beans, Condiment, Garbanzo Beans, Herbs, Rosemary, Salad topping
Servings: 10
Calories: 35kcal

Equipment

Ingredients

  • 1 15 oz. can Chickpeas rinsed and drained
  • 1 tbsp extra virgin olive oil
  • 1 tbsp. chopped fresh rosemary
  • 1 tsp. sea salt

Instructions

  • Preheat the oven to 425℉. Line a sheet pan with parchment paper.
  • Drain rinsed chickpeas on a paper towel and let them dry for about 30 minutes. Get as much moisture off the surface as possible for a crunchier snack.
  • Place dried chickpeas in a bowl and toss with the olive oil, rosemary, and sea salt.
  • Pour onto the prepared sheet pan and spread out. Place the pan in the middle of the preheated oven and cook, tossing partway through, for 30 minutes until slightly browned and crispy.
  • Remove from the oven and allow to cool completely. Store in a resealable container until you are ready to use it.

Nutrition

Serving: 2tbsp. | Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Sodium: 300mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Calcium: 10mg | Iron: 0.3mg