Snacks on Snacks on Snacks: Roasted Chickpeas

These were supposed to be for the airport, but they didn't make it.
These were supposed to be for the airport, but they didn’t make it.

Today is the day! I’m going on vacation! I whipped up these this morning as a plane snack, but I don’t think they’re coming.  Roasted, crispy chickpeas: under a dollar, way healthier than chips, and utterly satisfying. Bingo. You could easily, easily make these Tex-Mex or curry spiced or anything your little heart desired; these proportions should give you a guide as to how much to add.

Crunchy Chickpeas

1 can of chickpeas, drained, rinsed, and patted dry

2 tablespoons olive oil

1 tablespoon dried rosemary

1 teaspoon lemon zest (optional)

salt and pepper to taste

Drizzle the beans with oil, add on your toppings and toss well. Spread out onto a lined jelly-roll pan in a single layer and bake for 1 hour at 425. Reach into the oven about every 15-20 minutes to stir things around and make sure it’s all getting mixed up. Serve at room temperature.

4 Replies to “Snacks on Snacks on Snacks: Roasted Chickpeas”

  1. Oh I’m making these ASAP. Chickpeas are something that I buy every time I go to the grocery and then I accumulate lots of cans of them because I don’t always use them.

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