Picture this. You’ve been slaving away at work all morning and you finally get a chance to take a break – and realize you’re hungry. “I could eat my arm” kind of hungry.
I work from home so if I’m not planful with my grocery shopping, I eat garbage. But tasty garbage, like chips. Crunchy, salty snacks are my kryptonite. But not so tasty for my figure.
So, I wanted to create a healthy, crunchy, salty snack that’s super easy to make. I almost always have chickpeas in my pantry. And now, I have my lovely rosemary olive oil. Bingo. I came up with rosemary garlic roasted chickpeas.
Rosemary Garlic Roasted Chickpeas
- 1 can chickpeas
- 1 tbsp rosemary olive oil (If you don't have rosemary olive oil, use EVOO)
- 1 tsp garlic salt
- 1 - 2 tbsp minced rosemary
- 1 tsp freshly ground pepper
Preheat the oven to 425 degrees.
Strain and rinse the can of chickpeas in a colander or a wire mesh strainer thingy.
Once most of the water is off of the chickpeas, pour them onto a paper towel-lined, rimmed baking sheet. You'll want the paper towels to be a few layers thick.
Roll them around a bit on the paper towels and make sure they are really dry.
Pour the dried chickpeas onto the rimmed baking sheet.
Drizzle the chickpeas with the rosemary olive oil and sprinkle with the garlic salt and cracked pepper. Get them really nice and coated.
Roast the chickpeas for about 15 minutes - and then keep checking them regularly. They can burn pretty quickly if you don't watch 'em.
After you get them to the crunchiness level you want, taste them and add extra salt if needed.
Then, sprinkle with the minced rosemary.