Roasted Chickpeas

Lately I’ve been taking my salads to another level at lunchtime.  I made a batch of roasted chickpeas this weekend and they are little bites of deliciousness.  Roasting them with your favorite spices adds another dimension of flavor to the chickpeas.  I’ve seen a lot of recipes with cumin and cayenne, but I opted for a blend of sea salt, pepper, rosemary, garlic and sage.

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  • 2 cans chickpeas drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dry seasoning mix (sea salt flakes, black pepper, rosemary, garlic and sage)


  • Preheat the oven to 425 degrees
  • Toss the chickpeas with olive oil and seasoning and spread out on an aluminum foil lined cookie sheet
  • Roast in the oven for 30 minutes

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