Crunchy Chickpeas with Rosemary and Olive Oil | Extension | West Virginia University
Crispy chickpeas with rosemary and olive oil—protein-packed and perfect for snacking or salads. Vegan and delicious!
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Ingredients
- 2 15-ounce cans of chickpeas, drained, rinsed, and dried
- 2 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
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