Name: Roasted Chickpeas with Rosemary and Sea Salt
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 cans (15 oz each chickpeas, drained, rinsed, and thoroughly dried); 2 Tbsp. olive oil; 1 Tbsp. fresh rosemary (finely chopped); 1 tsp. sea salt (or to taste); 1/4 tsp ground black pepper (or to taste)

0 Shares

Roasted Chickpeas with Rosemary and Sea Salt

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 215 kcal

Ingredients

2 cans 15 oz each chickpeas, drained, rinsed, and thoroughly dried
2 Tbsp. olive oil
1 Tbsp. fresh rosemary finely chopped
1 tsp. sea salt or to taste

Optional:

1/4 tsp ground black pepper or to taste

Instructions

Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
After draining and rinsing the chickpeas, pat them dry with paper towels or a clean kitchen towel. It’s important to remove as much moisture as possible to ensure they become crispy when roasted.
In a mixing bowl, toss the dried chickpeas with olive oil, ensuring they are evenly coated.
Spread the chickpeas in a single layer on the prepared baking sheet. Roast in the preheated oven for 30-40 minutes, or until crispy and golden brown. Shake the pan or stir the chickpeas halfway through the roasting time to ensure even cooking.
Once roasted, immediately toss the chickpeas with the chopped rosemary and sea salt while they are still warm. Add black pepper if using. Let the chickpeas cool slightly before serving. They are best enjoyed warm but can also be stored in an airtight container once completely cooled.

Tip:

For the crispiest chickpeas, make sure to dry them thoroughly after rinsing. Any residual moisture can steam the chickpeas in the oven, preventing them from getting crispy.