Roasted chickpeas can take on an array of flavors and utilized as anything from a snack to salad topping. Chickpeas are a great source of protein. Chickpeas help you to feel fuller for longer and won’t spike your blood sugar levels in the process.
While this is a simple rosemary garlic recipe, don’t be afraid to experiment with different spices and oils. For example you can use coconut oil instead of olive oil. In addition, you can use freshly chopped herbs or a variety of spices. Consider herbs such as curry powder, chili powder, cumin, paprika, thyme, nutritional yeast or any of your other favorites spices. You may consider experimenting with lemon juice and even a dash of maple syrup or honey. The options are limitless.
Servings: 8; makes 2 cups
- 2 - 15 ounce cans chickpeas
- 2 tablespoons olive oil
- 1 tablespoon rosemary (dried or freshly chopped)
- 1 to 1-1/2 teaspoons salt (I like pink Himalayan sea salt)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
**Use organic ingredients whenever possible. **
Arrange rack to middle of oven. Pre-heat oven to 400°F.
Over a sink, pour the two cans of chickpeas into a strainer. Rinse thoroughly under running water. Remove any chickpea skins that easily come off.
In a bowl, add chickpeas, olive oil, garlic, rosemary, salt, and pepper. Using a spoon, stir thoroughly until chickpeas are well coated with oil and spices.
Spread the chickpeas evenly over a parchment paper lined (or non-stick) baking sheet. Use a spatula or spoon to make sure the chickpeas are in a single layer.
Place the backing sheet in the oven. Roast the chickpeas for 25-35 minutes, stirring the chickpeas every 10 minutes. Make sure they remain in a single layer after mixing them up. The chickpeas are done when golden and slightly darkened. They should be dry and crispy on the outside and soft on the inside.
Serve warm or store in the refrigerator in an air tight container for up to one day.
What are your favorite combinations of herbs and spices? Share you recipe in the comments below.