Roasted Rosemary Chickpeas
adapted from: Tasty Kitchen
1 can (15 ounces) chickpeas (garbanzo beans)
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt, plus an extra pinch for after roasting
1 1/2 tablespoons fresh rosemary, chopped
Preheat oven to 400°F. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off.
In a large bowl, whisk together olive oil, sea salt, and rosemary. Add chickpeas to the bowl and toss to coat.
Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan. Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until golden brown and crispy.
Sprinkle a pinch of salt and enjoy!