Ingredients:
1 (28 oz.) can chickpeas, drained and rinsed
1 tbsp. cooking oil
Grated zest of ½ lemon
2 tsp. fresh rosemary, chopped (or 1 tsp. dried rosemary)
½ tsp. garlic powder
¼ tsp. salt
Equipment:
Oven
Rimmed baking sheet
Kitchen towel OR paper towels
Can opener
Measuring spoons
Microplane
Cutting board
Kitchen knife
Potholders
Directions:
> Watch our video on making Crunchy Lemon-Rosemary Chickpeas
- Preheat the oven to 400°F.
- Put a kitchen towel or a layer of paper towels on a rimmed sheet pan and roll the rinsed chickpeas around to dry them (kids LOVE doing this!).
- Remove the towels gently, add the oil, and roll the chickpeas around until fully coated.
- Ask for an adult’s help to place the sheet pan in the oven and bake for about 40 minutes, until the chickpeas are crunchy and golden brown. Stir halfway through.
- While the chickpeas are roasting, wash the fresh ingredients. Then grate the lemon zest and chop the fresh rosemary if using.
- Carefully remove the chickpeas from the oven, and while they’re still hot, sprinkle with lemon zest, rosemary, garlic powder, and salt and stir well.
- Eat immediately, or cool and store in an airtight container for one to two days.
Note: If you have a mortar and pestle, you can use them to grind the garlic powder, rosemary, lemon zest and salt together before sprinkling it on the hot chickpeas.
Adapted from Chop Chop Family