Perfectly Roasted Rosemary Chickpeas

I've been testing out roasting techniques for chickpeas.

After a couple sad test results, 

I stumbled across this recipe, and it is the best!

No, seriously.  The. Best.

These chickpeas are a perfect healthy snack 

that is packed with delicious protein.

You can pop handfuls of these, 

knowing that you're enjoying something crunchy and delicious.

Perfectly Roasted Rosemary Chickpeas
Recipe modified from The Fountain Avenue Kitchen

Ingredients:

1 can of garbanzo beans (chickpeas)

1 tablespoon olive oil + extra to grease the baking sheet

1/2 teaspoon of sea salt

2 tablespoons of freshly chopped rosemary

Directions:

1. Peel the skins off of the garbanzo beans.  It's a little gross popping them out of the outer casing, but it really makes a difference the how crunchy your beans become while roasting.  Removing the casing really makes the beans much more crunchy.

2. Rinse your beans a couple times then lay them out on a couple kitchen towels.  Let the sit out on the towels for at least 30 minutes.  I changed the towel midway to help dry them even more.

3. Preheat your oven to 400 degrees and spray the baking sheet with cooking spray.

4. Place the beans in a bowl and add the olive oil, salt, and rosemary. Toss them around the bowl until the beans are coated evenly.

5. Roast the beans at 400 degrees for 15 minutes, then reduce the oven temperature to 350 degrees and continue to roast for 20 more minutes.  Make sure that you stir them every 10 minutes so that the beans don't burn.  You may need to roast them longer to make sure that the beans are crispy all the way through.  

6.  It's difficult, but try not to pop a few in your mouth until they cool down a bit.  I made that mistake and burned my mouth...but it was worth it because it was delicious.  ;) Okay, maybe it wasn't totally worth it. Just wait a couple minutes and then dig in.

Enjoy!