Rosemary-Roasted Chickpeas
These sweet, but not sticky chickpeas boast fresh rosemary and cayenne pepper.
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Rosemary-Roasted Chickpeas
Directions
- Preheat oven to 425 degrees 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).
- Meanwhile, in a small bowl combine remaining 2 Tbsp. oil and remaining ingredients. Drizzle over warm beans; toss to coat. Cool.
From the Test Kitchen
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 degrees F. Roast 10 minutes or until crisp; cool.
Nutrition Facts (Rosemary-Roasted Chickpeas)
- Per serving:
- 117 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 0 mg chol. ,
- 170 mg sodium ,
- 14 g carb. ,
- 3 g fiber ,
- 4 g sugar ,
- 4 g pro.
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Reviews (1)
tamarinda29yah
195 Days Ago
Loved these! Made a quick grab and go snack for the week.