Crunchy Rosemary Roasted Chickpeas
In a recent blog, I wrote about how 2016 is the International Year of Pulses according to the United Nations. Pulses are members of the legume family and composed of dry peas, lentils, beans and chickpeas. These nutritional powerhouses are both versatile and nutritious!
Here’s a recipe for a simple, filling and crunchy snack to take with you on those busy days.
Prep time: 5 minutes
Cook time: 40-45 minutes
1 can (540mL) chickpeas, rinsed and drained
2 tbsp olive oil
½ tsp dried rosemary
sprinkle salt & fresh ground pepper
- Pre-heat oven to 400F.
- Combine chickpeas, olive oil, rosemary, pepper and salt and toss to coat.
- Spread chickpeas evenly over a non-stick baking sheet.
- Bake for 40-45minutes, stirring them around 20 minutes.
Note: It’s not too late to join me and take the pulse pledge to include pulses in your diet once a week for ten weeks.