Roasted Chickpeas with Rosemary and Sea Salt

While REB and I are back on our health track, I have to admit I’ve had some cravings for bad, salty treats that I shouldn’t eat. You know, things like chips, chex mix…those kinds of bad things. So instead, I decided to make a snack that’s so easy to make and not terribly bad for you, and full of protein!

I’ve made roasted chickpeas before and last time I made them, I made them spicy. This time around I wanted to try a more savory combination. So I thought rosemary and sea salt would be a nice!

Rosemary is a great herb, but it’s extremely bold in my opinion. I never use a lot because it’s so strong. But it has a woodsy smell, looks kind of like the woods – a pine tree or something – and is full of this flavor that I can only define as “savory”. When I think savory, I think of this herb paired with cheese, salt, or on potatoes or fish or something.

It did take some time to cook, but it was totally worth it. They were crunchy on the outside and a touch soft on the inside and it was bursting with delicious flavor.

It would be a perfect snack for Superbowl Sunday, or just pack it up, take it to work and munch on during the mid-afternoon cravings. I know that’s what I’ll be doing! I hope you all enjoy!

Here’s what you need:
•2 15-ounce cans garbanzo beans, drained and rinsed
•2 tablespoons olive oil
•1 teaspoon rosemary leaves, minced
•1 teaspoon salt (plus a pinch sprinkled at the end)

Preheat your oven to 400°F
Start by draining and rinsing the beans under cold water. Place a couple sheets of paper towel on a rimmed baking sheet and pour the beans on it. Then take each end of the paper towel and put them over the beans and roll back and forth to help dry them off. This will also take the skin off some of the beans.
Pour 2 tablespoons of olive oil over the beans. Then I took a teaspoon of the dried rosemary leaves and used my mortal and pestle to help smush it up. Sprinkle that over the beans along with a teaspoon of sea salt.
Use your hands or a spatula and toss the ingredients with the beans so it’s well coated. Arrange them in a single layer on the pan.
Bake for 45 minutes, checking them every 15 minutes to make sure they aren’t burning and to also stir/toss them.
When they come out, sprinkle a pinch of salt on top and enjoy!

Is there a healthy go-to snack you love and can get enough of?

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13 thoughts on “Roasted Chickpeas with Rosemary and Sea Salt

  1. Diana @ VeggieNextDoor

    I love all the recipes you’ve been posting lately! I’ve been meaning to do roasted chickpeas more often. I made some cinnamon once, and was going to try cocoa ones soon, but salty & savory sounds even more decadent, in my opinion – YUM!


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