Rosemary Roasted Chickpeas
If you’re looking for an awesomely delicious and totally nutritious snack, look no further. One of the tastiest ways to enjoy chickpeas is to roast them. Chickpeas, like all beans, are nutritional all-stars, disease-fighting superstars and fibre mega-stars. I make this recipe in my household at least once a week. Sometimes we even have them for dinner, along with some raw veggies and dip or a salad. I wouldn’t be surprised if after you try them, they become a weekly part of your eating plan as well. They’re that good!
1 can (19 oz/540mL) chickpeas, drained and rinsed
1 tbsp (15 mL) extra virgin olive oil
1 tsp (5 mL) dried OR 1 tbsp (15 mL) fresh rosemary leaves
½ tsp (2.5 mL) salt (optional, can use less)
¼ tsp (1 mL) freshly ground pepper
Please note: if you are using chickpeas that already have salt added, either omit the added salt in this recipe entirely or only add about ¼ teaspoon.
- Preheat oven to 350° F (175° C). Line baking sheet with parchment paper.
- Mix all ingredients in a medium size bowl.
- Spread on baking sheet and bake for 40 to 45 minutes. Chickpeas should be golden brown and slightly crunchy on the outside and slightly soft on the inside. If they are hard crunchy you have overcooked them.
- Eat them hot just out of the oven. They taste best this way!
Nutritional information per serving (each serving is a little more than ½ cup/125mL): 200 calories, 5.5 g fat, .5 g saturated fat, 29 g carbohydrates, 1 g sugars, 8 g fibre, 10 g protein, 293 mg sodium