Rosemary & Sea Salt Roasted Chickpeas
Crispy oven-roasted chickpeas seasoned with fresh rosemary and sea salt for a savory, crunchy snack.
Equipment
- Rimmed Baking Sheet
- Paper Towels
- Medium Bowl
- Large spoon
- Oven
Ingredients
- 1 15-ounce can chickpeas (garbanzo beans), drained
- 1/2 teaspoon olive oil
- 1 tablespoon fresh rosemary, chopped
- 1/4 - 1/2 teaspoon sea salt (or other coarse salt, e.g., kosher salt)
Instructions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with a layer of paper towels.
- Drain and rinse the chickpeas, then spread them on the paper towels and blot with additional towels until mostly dry.
- Transfer the dried chickpeas to a medium bowl. Drizzle with 1/2 teaspoon olive oil and toss gently with a large spoon to coat evenly.
- Add the chopped rosemary and 1/4 to 1/2 teaspoon sea salt, then toss again to distribute the seasoning.
- Spread the chickpeas in a single layer on the prepared baking sheet.
- Bake for 30 to 40 minutes, stirring once halfway through, until the chickpeas are golden brown and crunchy.
- Remove from the oven, taste, and add additional sea salt if desired, then serve.
Notes
- Drying the chickpeas well helps them crisp in the oven.
- Stir halfway through baking for even browning.
- Adjust salt to taste after baking.