Crunchy Lemon-Rosemary Chickpeas

Roasted chickpeas combined with lemon zest and rosemary make a crunchy, healthy, flavorful snack and a great salad topper.

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

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

  1. Preheat the oven to 400°F.
  2. 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!).
  3. Remove the towels gently, add the oil, and roll the chickpeas around until fully coated.
  4. 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.
  5. While the chickpeas are roasting, wash the fresh ingredients. Then grate the lemon zest and chop the fresh rosemary if using.
  6. 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.
  7. 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