These sweet, but not sticky chickpeas boast fresh rosemary and cayenne pepper.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. In a 15x10-inch baking pan combine garbanzo beans and 1 Tbsp. of the oil. Roast 40 minutes or until brown and crisp, stirring every 10 minutes (beans may burst and pop during roasting).

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  • Meanwhile, in a small bowl combine remaining 2 Tbsp. oil and remaining ingredients. Drizzle over warm beans; toss to coat. Cool.

To Store

Store in an airtight container in refrigerator up to 3 days or freeze up to 3 months. To serve, preheat oven to 350°F. Roast 10 minutes or until crisp; cool.

Nutrition Facts

117 calories; 6 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 170 mg sodium. 59 mg potassium; 14 g carbohydrates; 3 g fiber; 4 g sugar; 4 g protein; 0 g trans fatty acid; 39 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 21 mcg folate; 0 mcg vitamin b12; 23 mg calcium; 1 mg iron;

Reviews (1)

6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/09/2018
Loved these! Made a quick grab and go snack for the week.