rosemary lemon roasted chickpeas
Crispy rosemary lemon roasted chickpeas make a healthy and flavorful snack, perfect for anytime cravings or as a crunchy salad topper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 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, finely chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat chickpeas dry with a clean towel to remove excess moisture.
- In a bowl, toss chickpeas with olive oil, chopped rosemary, lemon zest, salt, pepper, and garlic powder until evenly coated.
- Spread chickpeas in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, shaking the pan halfway through, until chickpeas are golden and crispy.
- Remove from oven and let cool slightly before serving.
Notes
For extra zest, squeeze a little fresh lemon juice over the chickpeas before serving or sprinkle with Parmesan cheese for a savory twist.
Find it online: https://grilldrip.com/rosemary-lemon-roasted-chickpeas/