rosemary lemon roasted chickpeas
Crispy rosemary lemon roasted chickpeas make a healthy and flavorful snack, perfect for a protein-packed bite anytime.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- Pinch of black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chickpeas dry thoroughly with a clean towel or paper towels.
- In a bowl, toss chickpeas with olive oil, rosemary, lemon zest, garlic powder, salt, and pepper until evenly coated.
- Spread chickpeas in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, shaking the pan every 10 minutes to ensure even crisping.
- Remove from oven when golden and crispy, let cool slightly before serving.
Notes
For extra zing, squeeze a little fresh lemon juice over the chickpeas just before serving or sprinkle with a dash of smoked paprika for a smoky twist.
Find it online: https://seasonedrecipe.com/rosemary-lemon-roasted-chickpeas/