Roasted Rosemary and Garlic Chickpeas

 

 

This past Sunday I hosted a little Oscar party and debuted a few new recipes with my girlfriends – these Roasted Rosemary and Garlic Chickpeas were a tasty salty snack alternative to my usual marcona almonds. I served these alongside a cheese board and they were a big hit! They are slightly crunchy, yet chewy, with lots of garlic, rosemary and cheese flavor to make them a perfect make ahead go to for your girls night in spread! The key to these roasted chickpeas is draining and rinsing and ensuring they are completely dry before roasting. You can make ahead and keep in a sealed container until ready to serve!

Roasted Rosemary and Garlic Chickpeas
Serves 7
Chickpeas tossed with dried rosemary, minced garlic, parmesan cheese and salt and roasted until crispy.
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Prep Time
5 min
Cook Time
40 min
Total Time
50 min
Prep Time
5 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 (14.5 ounce) cans chickpeas/garbanzo beans, drained, rinsed & dried
  2. 2 tablespoons grated dry parmesan cheese
  3. 1 teaspoon dried crushed rosemary
  4. 1 garlic clove, minced
  5. 1/8 teaspoon garlic powder
  6. salt & pepper to taste
Instructions
  1. Preheat the oven to 400 degrees. Line a baking sheet with foil. Give the foil a light spritz of some non-stick cooking spray and set aside.
  2. Toss the chickpeas and the rest of the ingredients together in a large bowl until they are all well and evenly coated.
  3. Arrange the garbanzo beans onto the baking sheet in a single layer and give them a little spritz of non-stick cooking spray. The spray will help them to get a little more crispy but isn't entirely needed!
  4. Place the sheet into the preheated oven and bake for 30-40 minutes or until the chickpeas are crisp.Carefully remove the sheet from the oven and set aside to cool slightly before serving.
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