Lately I’ve been trying to adopt a healthier lifestyle. Over the past year, I’ve been going to a bootcamp style gym about three to five times a week. I’ve lost about 25 lbs so far. On top of that, I’ve been taking business classes and working full-time. It doesn’t leave a lot of extra time for me to create and post recipes as often as I would like. One of the things I have been working on is healthier snacks to eat. Why not share my new favorite snack? Maybe you will like it too?
Chickpea recipes are popping up all over the place. From using them as a substitute for chicken in vegetarian and vegan meals, to hummus, to chickpea flour, they are everywhere! I honestly like chickpeas so much, I can just eat them straight from the can. I don’t typically, but I do pick out a couple and pop them in my mouth when I’m making something with them…don’t judge! 😊
So, what is my new favorite snack? Roasted Rosemary and Garlic Chickpeas. They are so good, and they help curb my craving for a starchy snack like fries. They are nice and crunchy and full of garlic and rosemary flavor! YUM! I am totally obsessed and cannot stop making them!
Ingredients:
1 can reduced sodium chickpeas (or garbanzo beans, same thing), drained
½ tsp kosher salt
1 tsp granulated garlic
1 tsp dried rosemary, chopped
½ tbsp coconut oil
Preheat the oven to 400 degrees Fahrenheit.
On a couple layers of paper towels, spread the chickpeas out into a single layer and pat dry. Gently roll them back and forth to remove the skins from the chickpeas and discard the skins. (If you don’t get all of the skins off, that’s okay.)
Line a baking sheet with parchment paper and transfer the chickpeas to the baking sheet. Gently toss the chickpeas with the coconut oil, salt, granulated garlic, and rosemary evenly.
Bake the chickpeas on 400 degrees Fahrenheit for about 30-40 minutes or until desired crunchiness level is reached. Be sure to gently stir the chickpeas about every 10 minutes or so with a spatula. Use caution as the chickpeas and baking sheet will be hot. Use your oven mitts!
Allow the chickpeas to cool before eating or putting into an air-tight container. Just try to stop eating these; I dare you!
- 1 can reduced sodium chickpeas (or garbanzo beans, same thing), drained
- ½ tsp kosher salt
- 1 tsp granulated garlic
- 1 tsp dried rosemary, chopped
- ½ tbsp coconut oil
- Preheat the oven to 400 degrees Fahrenheit.
- On a couple layers of paper towels, spread the chickpeas out into a single layer and pat dry. Gently roll them back and forth to remove the skins from the chickpeas and discard the skins. (If you don’t get all of the skins off, that’s okay.)
- Line a baking sheet with parchment paper and transfer the chickpeas to the baking sheet. Gently toss the chickpeas with the coconut oil, salt, granulated garlic, and rosemary evenly.
- Bake the chickpeas on 400 degrees Fahrenheit for about 30-40 minutes or until desired crunchiness level is reached. Be sure to gently stir the chickpeas about every 10 minutes or so with a spatula. Use caution as the chickpeas and baking sheet will be hot. Use your oven mitts!
- Allow the chickpeas to cool before eating or putting into an air-tight container. Just try to stop eating these; I dare you!
