Recipes

Crunchy Chickpeas with Rosemary and Olive Oil

Name: Crunchy Chickpeas with Rosemary and Olive Oil
Total time: 60 min
Ingredients: 2 15-ounce cans of chickpeas, drained, rinsed, and dried; 2 tablespoons extra-virgin olive oil; 2 tablespoons finely chopped fresh rosemary; 1 tablespoon kosher salt; 1 teaspoon garlic powder; 1 teaspoon black pepper

5.0

(4,640)

6 Reviews

Rosemary is the star of this crunchy snack, made with canned chickpeas and olive oil. Set them out at your next party (and watch them disappear).

By Emily Farris

Updated on November 20, 2015

Crunchy Chickpeas with Rosemary and Olive Oil — Photo: © Emily Farris

Total Time:

1 hrs

Yield:

8

Ingredients

2 15-ounce cans of chickpeas, drained, rinsed, and dried
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon black pepper

Directions

Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.

Make Ahead

The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º.

Notes

Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.