CRUNCHY CHICKPEAS WITH ROSEMARY AND OLIVE OIL

By grinder

Ingredients

• 2 cans chickpeas, drained, rinsed and dried
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

Details

Adapted from foodandwine.com

Preparation

Step 1

Preheat oven to 400ºF. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, 45 minutes, or until golden brown and crunchy.