Snacks

August 3, 2020

Rosemary Sea-Salt Roasted Chickpeas

Rosemary Sea-Salt Roasted Chickpeas are a tasty and nutritious snack. Eat them by the handful or sprinkle on a salad, these chickpeas are plant-based and oil-free!

Rosemary Sea-Salt Roasted Chickpeas

I'm Elizabeth and I'm a snackaholic.

I sometimes eat "meals" but often I just snack on healthy foods. I'll have carrots with hummus. Or a bowl of roasted broccoli and cauliflower. Most of my "dinners" are salads. For "dessert" I have oatmeal and/or fruit.

I fundamentally believe in eating when I'm hungry. I don't like overloading myself with a huge meal and then feeling awful for hours afterwards.

Somehow our society has decided that three meals a day is normal. But why?

I'm not saying that it's wrong, I'm just challenging the notion that we must eat breakfast, lunch, and dinner every day. Who decided that this is the way that we should eat? Who says that this is optimal?

I don't have the answers. BUT I do think that self-experimentation can give us a clue to what works for our bodies.

Everyone is different! So maybe three meals a day works for you, your schedule, and your body. But maybe some other eating "schedule" is better (like fasting).

I encourage you to think about whether you eat because it's lunchtime or because you're receiving hunger cues from your body.

Pay attention to classic cues like a grumbling stomach or a feeling of emptiness. Recognize brain fog, moodiness, and junk food cravings. Anything that seems out of the ordinary can give you a clue as to what your body is asking for.

Also, pay attention to fullness cues. Do you feel heavy or bloated? Are you satisfied? These feelings can help prevent over-eating.

ALL OF THAT TO SAY...

Eat when you're hungry. Don't eat when you're full. Snacking is encouraged.

Especially when you're snacking on Rosemary Sea-Salt Roasted Chickpeas.

These chickpeas are crunchy and salty. They are packed with protein and FIBER. Basically, they are good and good for you!

I used to be scared to make my own chickpeas because I thought it would be hard to achieve the texture I wanted (crispy and crunchy). But then I randomly experimented one day and discovered that it's actually REALLY EASY to make a super crunchy snack.

Oh, and did I mention that there's NO OIL?

You don't have to add any processed, high-calorie, low-nutrient oils to these chickpeas to make them delicious. They are naturally tasty!

Let's dig in!

Rosemary Sea-Salt Roasted Chickpeas

Ingredients

  • Chickpeas: I used canned chickpeas. Just drain and rinse them and they'll be ready to bake.
  • Fresh Rosemary: I am lucky enough to have access to garden-fresh rosemary. So I literally picked some from the garden. But store-bought is perfect. Dried rosemary could work if you're in a pinch, but it wont be as vibrant.
  • Garlic Powder: Rosemary and garlic are a delicious combo!
  • Sea Salt: A generous portion of salt makes these chickpeas extra delicious.
  • Black Pepper: A hint of pepper balances the salt.

Rosemary Sea-Salt Roasted Chickpeas

How to make Rosemary Sea-Salt Roasted Chickpeas

Step 1. Start by preheating the oven and lining a baking sheet with aluminum foil.

Step 2. Combine the chickpeas, rosemary, garlic powder, sea salt, and pepper in a medium bowl. Stir to coat the chickpeas.

Step 3. I recommend tasting a chickpea at this stage to test for saltiness. I like my chickpeas particularly salty so I used a teaspoon of salt instead of the 1/2 teaspoon that I call for in the recipe.

Step 4. Once you have your desired seasonings on the chickpeas arrange them on the baking sheet. Bake for 30-40 minutes, stirring halfway through.

Step 5. For chickpeas with a crunchy exterior and soft interior, bake for 30 minutes. For completely crispy chickpeas, bake for 40 minutes. Either way, watch carefully so the chickpeas don't burn.

Step 6. When they have reached your desired texture, remove the chickpeas from the oven, let cool slightly, and enjoy!

Recipe Prayer

Thank you God for healthy, nutritious snacks. Help us fuel our bodies with good foods. Amen.

Rosemary Sea-Salt Roasted Chickpeas

**This post contains affiliate links, for more information see my disclosure here.

Rosemary Sea-Salt Roasted Chickpeas

Rosemary Sea-Salt Roasted Chickpeas are a tasty and nutritious snack. Eat them by the handful or sprinkle on a salad, these chickpeas are plant-based and oil-free!

Author:

Elizabeth

Serves:

4

Prep:

5

min

cook:

30

min

total:

35

min

Ingredients

  • 1 15 Ounce Can Chickpeas, drained and rinsed
  • 4 Teaspoons Fresh Rosemary (plus extra for topping)
  • 2 Teaspoons Garlic Powder
  • 1/2 Teaspoon Sea Salt (+/- to taste)
  • 1/8 Teaspoon Black Pepper

Instructions

  1. Preheat the oven to 425. Line a baking sheet with aluminum foil.
  2. Combine the chickpeas, rosemary, garlic powder, sea salt, and pepper in a medium bowl. Stir to coat the chickpeas.
  3. Arrange on the baking sheet. Bake for 30-40* minutes, stirring halfway through.
  4. Remove from the oven, let cool slightly, and enjoy!

Recipe Notes

*For chickpeas with a crunchy exterior and soft interior, bake for 30 minutes. For completely crispy chickpeas, bake for 40 minutes. Watch carefully so the chickpeas don’t burn.

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography