Crispy Roasted Chickpeas with Rosemary and Lemon Zest

If you’re a fan of garbanzo beans or chickpeas (whatever you want to call them) then you will LOVE them all crispy and crazy!  Hmmm…. maybe that’s what I should call them, crazy crispy chickpeas, but I don’t think that would be a good SEO title, so I’ll keep it to the current one!

Roasting chickpeas transforms them into a crispy, salty, savory snack that’s super addicting, so addicting that I’ve been known to eat a whole batch in one sitting. I mean I can’t help it, they’re just so tiny and easy to eat by the handful, that after tossing back a couple of handfuls, I look down and they’re gone (sort of like popcorn folks)!

These crispy chickpeas are perfect to serve up as a snack anytime of day, or for a dinner party paired with some warm olives, a bowl of hummus, or a cheese plate. They’re just a bit off the beaten path, so your guests will be impressed.

The rosemary, chives and lemon zest really give a flavor pop to these little chickpeas, but feel free to play around with the recipe and add whatever spices or flavors your little heart desires.

crispy roasted chickpeas with rosemary and lemon zest:

special equipment: 12-inch cast-iron skillet
serves 4 as a snack
recipe from Brooklyn Rustic

• 1 15-ounce can chickpeas, or 1 1/2 cups cooked chickpeas, rinsed, drained and dried
• 1/4 teaspoon fine sea salt
• 3 tablespoons extra virgin olive oil
• 4 rosemary sprigs, leaves removed and finely chopped (about 2 tablespoons)
• 1 tablespoon sliced fresh chives
• finely grated zest of 1 lemon (about 1 tablespoon)
• Freshly ground black pepper

Preheat oven to 400.

Drain and rinse the chickpeas in a colander, shake colander to get excess water off of chickpeas.

Dry the chickpeas as much as possible, by gently (press lightly, so they don’t smash) rolling them between two clean towels, or paper towels. Some of the skin may come off, but that’s ok.

Once the oven has been preheated, place a large cast-iron skillet in the oven, and heat for 5 minutes.

In a medium bowl toss the chickpeas with the olive oil and sea salt.  Pour the chickpeas into the preheated skillet.

Roast chickpeas for 15 minutes, stirring every 5 minutes, until golden brown and crunchy.

Stir in the rosemary, and bake until you can smell the rosemary, about 3 minutes.

Remove the chickpeas from the oven and toss in the chives, lemon zest and four turns of black pepper. Give the chickpeas a good stir and pour them into a serving bowl.

Serve warm, and sprinkle with some coarse sea salt if desired.

Unlike deep-fried chickpeas, oven-roasted chickpeas don’t stay as crispy once they cool, so I recommend eating them while they’re still warm from the oven for optimal crunchiness.

Honestly, they still taste great once they cool, as they become intensely nutty and addictively chewy. Hey, I’m not picky, I like them either way.