Need to satisfy your savoury snack cravings with something a little healthier than chips? These crunchy rosemary garlic roasted chickpeas are just as flavourful and are a great vegan protein-filled snack.
Ingredients
2 15oz cans of chickpeas, drained
1½ tbsp olive oil
1½ tsp garlic powder
1 tsp ground rosemary (dried)
salt and pepper to taste
Optional: 2 sprigs of fresh rosemary
Instructions
Preheat oven to 375F, line a baking sheet with parchment paper and set aside
Drain and rinse the chickpeas and dry thoroughly between two kitchen or paper towels
Transfer to prepared baking sheet, along with fresh rosemary if using and bake for 10 - 15 minutes, until fragrant
Add the olive oil, garlic powder, ground nutmet, salt and pepper, plus the toasted chickpeas to a medium bowl and toss until well coated
Transfer the coated chickpeas to the baking sheet and return to the oven for another 20 - 25 minutes or until the chickpeas start to brown and crisp up
Turn off the oven and allow the chickpeas to cool in there as the oven cools, about 10 - 20 minutes
The chickpeas are best on the same day but if you have any leftovers store in an airtight container at room temperature for up to 2 days
Recipe by Diary of an ExSloth at https://exsloth.com/rosemary-garlic-roasted-chickpeas/