Total Time: 50 minutes; 10 minutes active | Servings: 4

Ingredients

• 1 15-ounce can chickpeas, drained
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Rosemary sprigs, for serving

Preparation

• Preheat the oven to 400 F. Line a rimmed sheet pan with parchment paper, and reserve.
• Drain the chickpeas. Spread a clean kitchen towel on the counter and spread the chickpeas on it to dry. Let air dry while the oven preheats for 20 minutes.
• Place the chickpeas on the parchment-lined pan, drizzle with olive oil, and sprinkle with rosemary, salt and pepper. Toss to coat.
• Roast for 30 minutes, stirring at the halfway point. When the chickpeas are lightly browned, remove and cool on a rack. Store in a tightly covered container in the refrigerator for up to a day. Can be reheated on a sheet pan in the oven at 400 F for five minutes to serve warm.
• Serve garnished with fresh rosemary sprigs.

Nutritional Information