Crunchy Chickpeas with Rosemary and Olive Oil
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). Slideshow: Gluten-Free Recipes
November 2013
Gallery
© Emily Farris
Recipe Summary
Ingredients
Directions
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.