Crunchy Rosemary-Lemon Chickpeas

Crunchy Rosemary-Lemon Chickpeas | ChopChop

Description

Be patient. The chickpeas need a long time in the oven to get really crunchy, which is what you want. Eat them as a snack, pack them in your lunchbox, or use them on a salad instead of croutons.

Hands-on time: 10 minutes
Total time: 45 minutes
Makes: 4 Servings

Kitchen Gear: 

Can opener
Colander or strainer
Paper towels
Measuring spoons
Rimmed baking sheet
Zester or grater
Heatproof spatula
Pot holders or oven mitts

Ingredients

1 can
(15-ounce) chickpeas (drained and rinsed)
1 tablespoon
olive oil
1⁄2 teaspoon
garlic powder
2 teaspoons
chopped fresh rosemary (or 1 teaspoon dried)
1⁄2 tablespoon
grated lemon zest
1⁄4 teaspoon
salt

Instructions

  1. Turn the oven on and set it to 400 degrees.
  2. Put a double layer of paper towels on the countertop and add the chickpeas. Roll them around to dry them.
  3. Put the chickpeas and oil on the baking sheet and shake the pan to roll the chickpeas around and coat them with the oil.
  4. Put the baking sheet in the oven. Bake until the chickpeas are crunchy and golden brown, 40–50 minutes, stirring halfway through to make sure they cook evenly.
  5. Remove the chickpeas from the oven. While they’re still hot, carefully sprinkle on the rosemary, lemon zest, and salt and mix well. Eat them right away or store them in a covered container for up to 1 day.

Notes

Leave out the rosemary and lemon (but keep the garlic powder!) and try seasoning the chickpeas with one of the following:

  • 1 teaspoon curry powder
  • 1 teaspoon soy sauce and ½ teaspoon toasted sesame oil
  • Grated zest of 1 lime and 2 tablespoons finely chopped cilantro
  • 1 teaspoon chili powder