Crispy Rosemary Chickpeas

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

Ingredients

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.

120 calories, 5 g. fat, 0 mg. cholesterol, 650 mg. sodium, 15 g. carbohydrate, 5 g. fiber, 5 g. protein