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Rosemary and Sea Salt Roasted Garbanzos

Rosemary and Sea Salt Roasted Garbanzos


  • 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


  1. Heat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Spread chickpeas on baking sheet in a single layer.
  5. Bake for 30 - 40 minutes, stirring halfway through, until golden brown and crunchy.
  6. Add additional sea salt to taste.
  7. Serve.

Yield: 4 servings | Prep time: 5 mins
Cook time: 30 mins | Total time: 35 mins

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