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 lined baking sheet and spray them with the coconut oil. Sprinkle the spices, salt, and pepper on top. Cut the herbs with scissors and sprinkle over the whole thing. Bake for about 15 minutes. Enjoy!
Here’s what it looked like before baking: