Low-Sodium Rosemary Roasted Chickpeas
These low-sodium rosemary roasted chickpeas are crisp, savory, and brightened with lemon for an easy pantry snack.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 15-ounce cans no-salt-added chickpeas drained, rinsed, and dried
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
Instructions
- Heat the oven to 400°F and line a rimmed baking sheet with parchment.
- Pat the rinsed chickpeas very dry with a clean towel and discard any loose skins.
- Toss the chickpeas with olive oil, rosemary, smoked paprika, garlic powder, black pepper, and lemon zest.
- Spread the chickpeas in a single layer on the prepared pan.
- Roast for 30 to 35 minutes, shaking the pan twice, until dry and crisp.
- Cool for 10 minutes before serving so the chickpeas become crunchier.
Notes
Choose no-salt-added canned chickpeas and rinse them thoroughly to keep sodium low.