Rosemary Olive Oil is the star of this crunchy snack, made with canned chickpeas. Set them out at your next party or as a topper for salads.
- Two 15-ounce cans of chickpeas, drained, rinsed, and dried
2 tablespoons Rosemary Two Rivers Olive Oil
1 tablespoon finely chopped fresh rosemary
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon black pepper
- Preheat oven to 400º. Toss the chickpeas with the oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.
The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º.
Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.
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