Roasted Lemon Rosemary Chickpeas

Packed with tangy lemon and fresh rosemary, these crunchy chickpeas are easy to make and perfect for when the munchies strike!

• Chickpeas


• Olive oil

• Zest of lemon

• Rosemary

• Salt


Heat oven to 425°F. Line a large baking pan with parchment paper or lightly grease with non-stick cooking spray. Set aside.


Using a colander, drain and rinse chickpeas. Spread them out on a counter or flat surface lined with paper towels and pat dry.


Once chickpeas are dried to your liking, spread them out onto prepared pan.


Drizzle with olive oil and the juice of half of lemon and sprinkle with lemon zest, rosemary, salt, and pepper. Toss to coat and spread in an even layer.


Bake for 50-55 minutes, or until chickpeas are crispy and lightly browned.

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