Crunchy Garlic Rosemary Chickpeas
Let’s talk chicks… chickpeas, that is. Also known as garbanzo beans, these little legumes are often used to make hummus or added to salad sand are packed with protein, vitamins, and minerals. I recently came across a recipe for crunchy chickpeas and upon searching more I found a number of different variations. I decided to use a few of the flavors that I like most in a recipe of my own. The result was much more tasty than I had anticipated!
Nutritional Fact – A one cup serving of chickpeas contains (in daily recommended values):
- 268 calories
- 12.5 grams of dietary fiber
- 14.5 grams of protein
- 4.2 grams of fat
- 84% manganese
- 71% folate
- 29% copper
- 28% phosphorus
- 26% iron
- 17% zinc
Ingredients:
- 1 (15 oz) can of chickpeas (or garbanzo beans)
- 1 T grated Parmesan cheese
- 1 t fresh rosemary, chopped
- 1/2 t garlic powder
- salt & pepper to taste
- salt & pepper to taste
- spray oil
Preheat the oven to 400 degrees. Line a baking sheet with foil and spray lightly with cooking oil. Drain the can of chickpeas, then in a medium bowl mix all ingredients.
Spread evenly on your prepared pan, then give the chickpeas a light spritz of oil. Be sure that all of the chickpeas are spaced out and not on top of each other. Bake for 30-40 minutes, until crispy. Let the chickpeas cool before eating.
At first, they were a little mushy and I was disappointed. But the next day they were crunchy and delicious! I think I just needed to wait longer before trying, so be patient when tasting for the first time! These make a great snack for in between meals and is unexpectedly satisfying. I love to snack, especially on crunchy treats and these really hit the spot. I think I just might try a sweet version next, for those late night dessert cravings!
[amd-yrecipe-recipe:3]
