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Summer is in the air and that means quick, easy snacks for summer parties. These crunchy chickpeas will help you use herbs from the garden and take so little time to make yet seem incredibly impressive. They can be included on a charcuterie plate or stand alone.
I won't include some long story because to be honest I don't have one about these chickpeas. I just love them and hopefully you will too.
INGREDIENTS:
1 Box/can chickpeas, rinsed
2 tbsp avocado oil
1 tbsp chopped fresh Rosemary
1 tbsp chopped fresh Parsley
Sea salt, to taste
DIRECTIONS:
1. Preheat oven to 400°F 2. Rinse chickpeas and drain them on a kitchen towel or paper towels. Roll the towel on top to dry completely. If skins come off, remove them. 3. Mix all ingredients together on a parchment covered sheet pan.
4. Roast chickpeas for 25minutes. If they are not crispy, add an additional 5 minutes. 5. Let the chickpeas cool on the pan and serve warm or room temperature.
** You can store the chickpeas in an airtight container in the refrigerator for 5-7 days. They may lose some of their crispness in the fridge.