Rating: 5 stars
4638 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4638

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 

Emily Farris
November 2013

Gallery

© Emily Farris

Recipe Summary

total:
1 hr
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

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.

Advertisement
Advertisement