Crispy Rosemary Garlic Chickpeas for Healthy Snacking in the New Year
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 cups
Ingredients
  • 2 15-ounce cans chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 4 cloves garlic, finely chopped
  • ½ teaspoon sea salt, plus more for serving
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 425F
  2. Line a large baking sheet with parchment paper and set aside
  3. Place the rinsed and drained chickpeas on one half of a clean kitchen towel. Gently fold the other half over the chickpeas and rub gently to remove the chickpea skins. You may need to work in batches*
  4. Place the olive oil in a medium-sized mixing bowl and add the rosemary, garlic, salt, and pepper. Whisk to combine.
  5. Add the chickpeas and gently toss until the beans are fully coated with the olive oil herb mixture.
  6. Spread the chickpeas out onto the prepared baking sheet in a single, even layer and place in the oven for 40-50 minutes.
  7. Every 10 minutes, gently shake the pan to move the chickpeas around and ensure they're crisping evenly.
  8. At the 30 minute mark, begin checking the chickpeas for doneness. The beans will be golden on the outside but slightly soften in the center.
  9. Once you reach your desired crispness, remove the beans from the oven, sprinkle with additional sea salt and serve immediately.
  10. Beans will keep 1-2 days stored at room temperature in an air-tight container.**
Notes
*This is optional. If you're okay with the skins on your beans or want to quickly get the beans into the oven, then skip this step. It will still be delicious!
**You may store the beans but they lose their crispness as days pass which is why I tend to make a large batch and share them with a crowd the day they're cooked.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/crispy-rosemary-garlic-chickpeas/