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.
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.