Rosemary Cumin Roasted Chickpeas

Rosemary Cumin Roasted Chickpeas

Rosemary Cumin Roasted Chickpeas make a delicious, crunchy, fiber-filled snack or appetizer. They’re easy to make and very food allergy-friendly.

Rosemary Cumin Roasted Chickpeas make a delicious, crunchy, fiber-filled snack or appetizer. They're easy to make and very food allergy-friendly.

Please tell me you’ve tried roasted, crispy, crunchy chickpeas before! They’re the best appetizer/ snack ever! (They also make a fantastic topping for Spiced Sweet Potato Carrot Soup!)

Bonus? They’re super simple. Just open a can of chickpeas (aka garbanzo beans) and drain then rinse them. I then like to use a clean dish towel or paper towels to pat them dry a little. Then toss them with some oil and spices on a baking sheet, pop in the oven, and 20-30 minutes later you’ve got beautifully crispy Rosemary Cumin Roasted Chickpeas.

I’m totally planning on making a double batch of these roasted chickpeas to serve as a Thanksgiving appetizer for easy snacking while Thanksgiving dinner comes together. (It’s a much more nutritious option than snacking on potato chips!)

This easy Spiced Sweet Potato Carrot Soup is a delicious, vegan harvest soup. It's packed with flavorful, warm spices and is gluten and dairy-free. 

Why are chickpeas so nutritous?

  • FIBER! A 1/2 cup of chickpeas has 6g fiber. Fiber is so important for our digestive health, satiety and weight management, lowering cholesterol, blood glucose management, and more!
  • PROTEIN! A 1/2 cup of chickpeas has about 7g plant-based protein. This makes chickpeas an excellent protein option for vegans or vegetarians, or for those looking for a cost-effective protein source.
  • FOLATE! Chickpeas are high in B vitamins, including folate (a 1/2 cup contains roughly 20% your daily folate needs). Folate is essential for brain and nervous system health, cardiovascular health, red blood cell production, and reproductive health. Pregnant women often hear of the importance of folate in pregnancy as it helps reduce the incidence of spina bifida, a type of birth defect.

Honestly, there is so much more to this little legume, but those are my top fave three things about chickpeas (aka garbanzo beans). Besides the fact that they’re so delicious. 😉

Also? You totally don’t have to make these Rosemary Cumin Roasted Chickpeas just for Thanksgiving. They’re delicious anytime! My favorite snack lately is a fresh honeycrisp apple and some of these crunchy little roasted chickpeas. So much yum!

Rosemary Cumin Roasted Chickpeas make a delicious, crunchy, fiber-filled snack or appetizer. They're easy to make and very food allergy-friendly.

Please share if you try them! Seriously, nothing makes my day more than when you guys tell me you try my recipes! Feel free to share a pic of your creation on the NTF Facebook page or on Instagram (don’t forget to tag me, @nutritiontofit!).

Rosemary Cumin Roasted Chickpeas

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Ingredients

  • 1 can chickpeas, drained and rinsed
  • drizzle of olive oil (about 1-2 tsp)
  • 1/2 tsp cumin
  • 1/2 tsp dried rosemary
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp rubbed sage

Instructions

Preheat oven to 400 degrees. For easier cleanup, line a sheet pan with aluminum foil.

Dry off excess moisture from chickpeas by patting them dry with paper towels or a clean dish cloth.

Place chickpeas on the sheet pan, drizzle with olive oil, and top with spices. Use your hands to toss the chickpeas in the spices.

Bake for 20-30 minutes until they're dark golden brown and crunchy.

Store leftovers in an airtight container.

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Rosemary Cumin Roasted Chickpeas make a delicious, crunchy, fiber-filled snack or appetizer. They're easy to make and very food allergy-friendly.

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