The pop of flavor from these Crispy Roasted Chickpeas with Rosemary adds the perfect flavor to any soup, salad or just as a snack!
Heat the oven to 400°F.
Rinse and drain the chickpeas. Pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
Allow the chickpeas to dry. You can air dry them or help them along by patting them with some paper towels.
Spread the chickpeas out in an even layer on a baking sheet. Drizzle with Colavita olive oil and sprinkle with salt. Make sure all the chick peas are evenly coated with Colavita olive oil.
Add the rosemary sprigs to the pan and roast the chickpeas in the oven for 20 to 30 minutes. Give them a stir every 10 minutes. If you hear a few chickpeas pop, that’s normal. The chickpeas will turn golden brown when they are done. They should be crispy on the outside, and soft in the middle.
Serve while the chickpeas are still warm, if possible – they are best out of the oven.
Notes: You can also use the chickpeas as salad croutons or for a little crunch in salads.