For better or worse, one single word describes a really good snack to me: “addictive.” Lay’s nailed it with their “betcha can’t eat just one” motto … when you find you can’t stop, you know you’ve got something salty, crunchy, and usually sinful. Usually.
That’s why I love roasted chickpeas. Salty and crunchy – yes. Addictive – yes, yes, yes. Sinful? Nope! These things are healthy, and that’s why they’re a favorite snack in our house.
I love roasting chickpeas with a variety of herbs and spices – this simple blend of rosemary and sea salt just happens to be one of my favorites. But it’s all about the method, really. Feel free to try these with chili powder and a pinch of cayenne. Or toss them with some curry powder. Or just whip ‘em straight up with olive oil and coarse salt. No matter how you mix ‘em up, I’ll betcha can’t eat just one.
- 1 15-ounce can chickpeas (garbanzo beans), drained
- ½ teaspoon olive oil
- 1 tablespoon chopped fresh rosemary
- ¼ – ½ teaspoon sea salt (or other coarse salt like kosher salt)
- Preheat oven to 400˚ 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 30 – 40 minutes, stirring halfway through, until golden brown and crunchy.
- Add additional sea salt to taste. Serve.