Snack Recipes
Rosemary and Sea Salt Roasted Garbanzos
Prep: 5 min | Cook: 30 min | Yield: 4 servings
Ingredients
- 2 (15 ounce) can chickpeas (garbanzo beans), drained
- 1 teaspoon olive oil
- 2 tablespoons chopped fresh rosemary
- 1/2 to 1 teaspoon sea salt or kosher salt
Instructions
- Heat oven to 400 degrees F.
- Drain and rinse chickpeas. Spread a layer of paper towels on a rimmed baking sheet and spread the chickpeas on top. Blot the top with more paper towels until the chickpeas are relatively dry.
- Place the dried chickpeas in a medium bowl. Drizzle in the olive oil and toss gently with a large spoon. Sprinkle on the rosemary and sea salt. Toss again.
- Spread chickpeas on baking sheet in a single layer.
- Bake for 30 to 40 minutes, stirring halfway through, until golden brown and crunchy.
- Add additional sea salt to taste.
- Serve.