Description
Enjoy these Rosemary Lemon Roasted Chickpeas, a wonderfully flavorful and high-protein snack. They are simple to make and perfect for a light bite anytime.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and thoroughly dried
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- Pinch of black pepper
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Make sure your rinsed chickpeas are completely dry. You can pat them down with a clean kitchen towel.
- In a medium bowl, toss the dried chickpeas with olive oil, crushed rosemary, lemon zest, salt, and pepper. Mix well so everything coats the chickpeas evenly.
- Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper.
- Roast for 20 to 25 minutes, shaking the pan halfway through, until they are golden brown and crispy.
- Let them cool slightly before serving. They will get crunchier as they cool.
Notes
- Drying the chickpeas well is key for maximum crispiness.
- Adjust the rosemary or lemon zest to your taste preference.
- Store leftovers in a loosely covered container at room temperature for up to three days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 recipe
- Calories: Approx. 180
- Sugar: Approx. 2g
- Sodium: Approx. 250mg
- Fat: Approx. 7g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: Approx. 6g
- Trans Fat: 0g
- Carbohydrates: Approx. 24g
- Fiber: Approx. 7g
- Protein: Approx. 8g
- Cholesterol: 0mg