2 15 oz. Cans, Chickpeas
2 Tablespoons, Olive Oil
Pinch, Kosher Salt
1 Lemon, Zest
1 Tablespoon, Fresh Rosemary, finely chopped
Preheat oven to 400 Degrees.
Open and put chickpeas into a colander, allowing them to drain. Lay a clean towel out on the counter. Transfer the chickpeas to the towel and place another clean towel over top and pat them dry.
Transfer the chickpeas to a mixing bowl, add the olive oil and salt and stir to coat them evenly. Place the chickpeas onto a baking sheet and bake in the oven for about 10 minutes. Gently shake the baking sheet to move the chickpeas around and bake for another 10 minutes. Shake the tray again and bake for about another 10 minutes, just until the chickpeas are nice and crispy and golden brown.
While the chickpeas are roasting, zest 1 lemon and finely chop the fresh rosemary.
Remove the chickpeas from the oven, transfer them to the mixing bowl again. Add the lemon zest and Rosemary and toss to coat the chickpeas. Place them into a serving bowl.
You can add any seasonings you like on these chickpeas. You can play around with different flavors using spices such as garlic salt, chili powder, cumin or any herbs that you like. Just make sure you add the seasonings and herbs to the chickpeas after they are done roasting. Otherwise, they can burn. Be careful when opening the oven, some may pop open and fly off the baking sheet!
These chickpeas are great to add to salads, to top your Gazpacho soups or even just to pop some in your mouth as a snack. Just be careful, they are so addicting!! But don’t worry, they are good for you!
Click here to check out my Chickpeas w/Pumpkin Spice (perfect for the Fall Season)!: Roasted Chickpeas w/Pumpkin Spice