1 (28 oz) can chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon garlic powder
2 teaspoons chopped fresh rosemary (or 1 teaspoon dried rosemary)
grated zest of 1/2 lemon
1/4 teaspoon salt
Preheat oven to 400°F.
Put 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 paper towels gently, add the olive oil, and roll the chickpeas around until fully coated.
Put the sheet pan in the oven and bake 15 – 20 minutes, until the chickpeas are crunchy and golden brown. Stir halfway through.
Remove from the oven, and while they’re still hot, sprinkle with garlic powder, rosemary, lemon zest, and salt and stir well.
Watch our video to learn how to zest a lemon.
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 chick peas.