Best 4 Rosemary Sea Salt Roasted Chickpeas Recipes
**Rosemary Sea Salt Roasted Chickpeas: A Flavorful and Wholesome Snack**
Craving a crunchy, savory snack that's packed with protein and flavor? Look no further than these rosemary sea salt roasted chickpeas! Made with just a handful of simple ingredients, these roasted chickpeas are a delicious and nutritious alternative to chips, pretzels, or other processed snacks. They're perfect for munching on as a snack, adding to salads or soups, or even using as a crispy topping for tacos or grain bowls. Plus, with three different recipe variations – classic, spicy, and garlic & herb – there's a flavor profile to suit every palate. So, gather your ingredients, preheat your oven, and get ready to enjoy this irresistibly flavorful and wholesome snack!
ROSEMARY & SEA SALT ROASTED CHICKPEAS
These roasted chickpeas are crunchy, salty, and oh-so addicting. They're also easy and healthy - pretty much a win all around.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 400˚ F.
- Drain and rinse chickpeas. Spread a layer of paper towels on a rimmed baking sheet and spread the chickpeas on top. Blot the top with more paper towels until the chickpeas are relatively dry.
- Place the dried chickpeas in a medium bowl. Drizzle in the olive oil and toss gently with a large spoon. Sprinkle on the rosemary and sea salt. Toss again.
- Spread chickpeas on baking sheet in a single layer.
- Bake 30 - 40 minutes, stirring halfway through, until golden brown and crunchy.
- Add additional sea salt to taste. Serve.
CHILI-LIME ROASTED CHICKPEAS
Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. -Julie Ruble, Charlotte, North Carolina
Provided by Taste of Home
Categories Appetizers Snacks
Time 50m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 178 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY
Pasta with chickpeas is a substantial, quickly assembled meal, but what's alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
- Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
- Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
- While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
- As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren't fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
- Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 30 grams, Carbohydrate 108 grams, Fat 44 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams
ROSEMARY SEA SALT FRIED CHICKPEAS
These olive oil fried chickpeas are a healthy and indulgent snack that you don't have to feel guilty about. Deliciously light and crispy with a hint of fresh rosemary, you're going to love these as an insanely easy (and addicting) appetizer, snack, or salad topper.
Provided by Ben M.
Categories < 30 Mins
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- 1. Heat oil in a large skillet over medium high heat. Add chickpeas to the skillet and cook until golden brown and crispy, stirring occasionally, for about 15-20 minutes.
- 2. Using a slotted spoon, transfer chickpeas to a paper towel lined plate. Let drain slightly, then transfer to a medium bowl.
- 3. Sprinkle rosemary and salt over chickpeas and toss to coat. Serve warm.
Nutrition Facts : Calories 365.7, Fat 28.2, SaturatedFat 3.9, Sodium 463.9, Carbohydrate 24.1, Fiber 4.7, Protein 5.3
Tips:
- Use dried chickpeas for the best flavor and texture. If you're using canned chickpeas, be sure to drain and rinse them well before roasting.
- To make sure your chickpeas are evenly roasted, spread them out in a single layer on the baking sheet. Don't overcrowd the pan.
- Keep an eye on the chickpeas while they're roasting. They can burn easily, so be sure to stir them every 15 minutes or so.
- Once the chickpeas are roasted, let them cool for a few minutes before enjoying them. They'll be crispy on the outside and tender on the inside.
- Store leftover chickpeas in an airtight container at room temperature for up to 3 days, or in the freezer for up to 6 months.
Conclusion:
Rosemary sea salt roasted chickpeas are a delicious and healthy snack that are perfect for any occasion. They're easy to make and can be customized to your liking. You can add other spices, herbs, or even nuts to the mix. So next time you're looking for a healthy and satisfying snack, try roasted chickpeas. You won't be disappointed.
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