Rosemary Roasted Chickpeas
Rosemary Roasted Chickpeas are a yummy, filling, healthy snack or meal! They’re also inexpensive and very easy to make. Feel free to play around with the amounts and make it taste good to you! I pretty much always use coconut oil for baking, because it’s stable and healthy. I can’t taste the coconut flavor at all in these, but if that’s too weird you can use butter or olive oil. Olive oil is unstable at high temperatures, though, so I don’t recommend it. My favorite way to serve Rosemary Roasted Chickpeas is in Manchego Chicken Salad!
- 2 Cans Organic Garbanzo Beans
(Drained, rinsed, and allowed to dry a bit)
- Coconut Oil Spray
- 1/2 Tsp Garlic Powder
- 2 Tbsp Fresh Rosemary
- 2 Tbsp Fresh or Dried Chives
- 1/2 Tsp Celery Seeds
- 1/2 Tsp Smoked Paprika
- Sea Salt and Pepper to Taste
- 1-2 Cups Mixed Raw Nuts (I used cashews, walnuts, and pinenuts)
Preheat the oven to 425 degrees. Spread the beans and nuts out on a parchment
Here’s what it looked like before baking:
