Rosemary Salt Roasted Chickpeas

Flavored salts and herb blends are a great option if you do not have much of a spice arsenal. They enhance anything from meat and fish to soups to roasted vegetables, and in this case roasted chickpeas. Here I used my current favorite, a garlic rosemary sea salt that my brother’s girlfriend gifted me for Christmas, and an option that combines three flavors in one. Truffle flavored salt is a top choice if you want to go for the fancy factor and spice blends like Italian seasoning or Old Bay have subtle herby flavors or there are some more exotic options like Indian garam masala and Middle Eastern za’atar. Chickpeas, also known as garbanzo beans are a member of the legume family. They are a great source of fiber, protein and several antioxidants, vitamins and minerals. Texturally they are quite dense and when roasted they develop a crispy outer coating so they may even satisfy chip cravings. I recently accidentally found a secret to getting the chickpeas extra crispy- once you rinse them (if using canned) or finish cooking them (if using dried), dry them off in a kitchen towel and let them sit and dry out completely  for around fifteen to twenty minutes and then bake them. Once cooled they can be stored in an airtight container and snacked on for a few days.

Rosemary Salt Roasted Chickpeas
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 1 14 oz can chickpeas, rinsed (around two cups)
  • 1 tablespoon cold-pressed olive oil
  • 1 teaspoon flavored sea salt
DIRECTIONS:
  1. Preheat oven to 400°. Toss all the ingredients together on a parchment paper lined baking sheet until the chickpeas are evenly coated. Bake for 40 minutes, stirring halfway through.

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