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- 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - Zest of 1 lemon - 1 tablespoon fresh lemon juice - 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary) - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste These main ingredients bring a bright and savory flavor to the roasted chickpeas. The lemon zest and juice add a fresh tang. The rosemary gives it a lovely herb taste. Garlic powder and smoked paprika add depth and warmth. - A pinch of cayenne pepper for heat - 1 tablespoon nutritional yeast for a cheesy flavor - A drizzle of balsamic glaze for sweetness - Other herbs, like thyme or oregano, for a twist These optional ingredients can elevate your chickpeas. Adding cayenne gives it a kick. Nutritional yeast brings a cheesy taste without dairy. Balsamic glaze adds a nice sweet touch. - Baking sheet - Parchment paper - Mixing bowl - Clean kitchen towel - Measuring spoons - Wooden spoon or spatula Having the right tools makes cooking easier. A baking sheet lined with parchment helps with cleanup. A mixing bowl is perfect for mixing flavors and coating chickpeas. Always keep a clean kitchen towel handy for drying chickpeas. {{ingredient_image_1}} First, you need to preheat your oven to 400°F (200°C). This step is key for getting those chickpeas nice and crispy. While the oven heats up, grab a baking sheet and line it with parchment paper. This makes cleanup easy and helps the chickpeas roast evenly. Next, take one can of chickpeas, which is about 15 ounces. Drain and rinse them well under cold water. This helps wash away any canning liquid. Spread the rinsed chickpeas on the baking sheet. Use a clean kitchen towel to pat them dry. Removing excess moisture is crucial for crispiness. In a large bowl, combine 2 tablespoons of olive oil, the zest of one lemon, and 1 tablespoon of fresh lemon juice. Add 2 teaspoons of chopped fresh rosemary, 1 teaspoon of garlic powder, and 1/2 teaspoon of smoked paprika. Season with salt and pepper to taste. Mix everything well to create a tasty marinade. Now, add the dried chickpeas to this bowl. Toss them around until every chickpea is coated in the marinade. Now it’s time to roast! Spread the chickpeas in a single layer on the baking sheet. Place them in the preheated oven and roast for 25-30 minutes. Make sure to stir them halfway through for even cooking. When they turn golden brown and crispy, they are done. Remove the baking sheet from the oven and let them cool slightly. They will get even crispier as they cool. Taste them and adjust the seasoning if needed. Enjoy your flavorful Lemon Rosemary Roasted Chickpeas! To get super crispy chickpeas, start with dry ones. After rinsing, pat them well with a towel. This helps remove extra moisture. The less moisture, the crispier your chickpeas will be. Spread them out in a single layer on your baking sheet. If they overlap, they will steam instead of roast. Stir them halfway through cooking to ensure even crisping. Use fresh herbs for the best taste. Fresh rosemary and lemon zest pack a punch. Garlic powder and smoked paprika add depth to the flavor. Adjust salt and pepper to your liking. You can also try adding a pinch of cayenne for heat. Mix your spices well before tossing them with the chickpeas. This ensures every bite is flavorful. Serve these roasted chickpeas as a snack, or add them to salads. They make a great crunchy topping. You can also pair them with hummus or yogurt dips. For a fun treat, try them in a wrap with fresh veggies. They are perfect for sharing at parties or for movie nights. Enjoy them warm or at room temperature for the best taste! Pro Tips Pat Them Dry: Ensuring that your chickpeas are completely dry before roasting will help them achieve that perfect crispy texture. Season Generously: Don't be shy with the seasoning! Adjust the salt, lemon juice, and spices to suit your taste for maximum flavor. Halfway Stir: Stirring the chickpeas halfway through cooking ensures they roast evenly and get crispy on all sides. Cool for Crunch: Let the chickpeas cool slightly after roasting; they will continue to crisp up as they cool down. {{image_2}} If you want to change up the flavor, try adding heat. For a spicy kick, mix in cayenne pepper or chili powder. Start with just a pinch, then adjust to your taste. If you prefer sweet flavors, add a touch of maple syrup or honey. This gives a nice caramelized finish when roasting. You can play with herbs and spices for new tastes. Instead of rosemary, try thyme or oregano for a different twist. For a Mediterranean vibe, add some cumin and coriander. Mixing in nutritional yeast can also give a cheesy flavor without dairy. Experiment with what you love! These roasted chickpeas are already vegan and gluten-free. This makes them a great snack choice for many diets. Ensure you use gluten-free spices to keep it safe for gluten-sensitive folks. You can also serve them over a salad or grain bowl for a complete meal that meets various dietary needs. After enjoying your Lemon Rosemary Roasted Chickpeas, store any leftovers in an airtight container. This keeps them fresh and tasty. Let them cool completely before sealing. If you do not have an airtight container, a resealable bag works fine too. Just squeeze out as much air as possible. To reheat roasted chickpeas, use an oven or an air fryer. Preheat your oven to 350°F (175°C). Spread the chickpeas on a baking sheet. Heat them for about 10 minutes, or until they feel warm and crispy. If using an air fryer, set it to 350°F (175°C) and cook for about 5 minutes. This way, they regain their crunch. Properly stored roasted chickpeas last about 3 to 5 days. Check for signs of spoilage before eating. Look for soft texture or off smells. If they feel chewy instead of crispy, toss them out. To keep them longer, consider freezing them. This can extend their shelf life up to 3 months. Just remember to thaw and reheat before enjoying again! Roast your chickpeas for 25-30 minutes at 400°F (200°C). Stir them halfway through. This ensures they cook evenly. Look for a golden brown color. The longer you roast, the crunchier they get. Just keep an eye on them to avoid burning. Yes, you can use dried chickpeas. Soak them overnight and cook until tender. This may take longer than using canned ones. After cooking, make sure to dry them well. If they are too wet, they won’t get crispy. These roasted chickpeas make a great snack on their own. You can add them to salads for crunch. They also work well as a topping for soups. Try them in grain bowls or as a side dish. Their lemony flavor brightens up many meals. Roasting chickpeas is simple and rewarding. We covered key ingredients, handy tools, and easy steps. With tips for extra crispiness and flavor, you'll impress anyone. There are many ways to customize your roasted chickpeas, too. Just remember to store them right for the best taste. Enjoy your new snack and be bold in trying new flavors. Happy roasting!

Zesty Lemon Rosemary Roasted Chickpeas

A crunchy and flavorful snack made with roasted chickpeas, lemon, and rosemary.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine Mediterranean
Servings 4
Calories 120 kcal

Ingredients
  

  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 lemon zest of
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  • Spread the rinsed chickpeas on the baking sheet and pat them dry with a clean kitchen towel.
  • In a large bowl, combine the olive oil, lemon zest, lemon juice, chopped rosemary, garlic powder, smoked paprika, salt, and pepper. Mix well to create a flavorful marinade.
  • Add the chickpeas to the bowl and toss until they are evenly coated with the marinade.
  • Evenly spread the chickpeas on the prepared baking sheet in a single layer.
  • Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the chickpeas are golden brown and crispy.
  • Remove from the oven and let them cool slightly; they will become even crispier as they cool.
  • Taste and adjust seasoning if necessary before serving.

Notes

Serve the roasted chickpeas in a small bowl or on a platter garnished with a sprig of fresh rosemary.
Keyword chickpeas, healthy, roasted, snack, vegan