Garbanzos!!

I just like saying the word GARBANZO aka. the chick pea! And recently I was turned on to a whole new way to enjoy and chew on this great good for you protein snack. Sure you can throw them onto a salad right out of the can BUT have you ever ROASTED the chick pea?? Oh yes! Takes it to another level! And let me just tell you, it is a guilt-free snack, loaded with 7g of protein per 1/2 cup serving, lowfat (1g, people!)  low in calories (120 calories per 1/2 cup) and has 10 % of your daily iron intake, OH and FIBER! So these bad boys are going to satisfy you in between meals as a great, deeeeee-licious snack! No longer will you say, "Pass the chips". Instead "Holy Garbanzo bean!" is going to be your new phrase! So pass the chick peas pleeeeease!

Rosemary and Sea Salt Roasted Chick Peas (Garbanzo Beans)

(by Kitchen Treaty)
Ingredients


◦1 15-ounce can chickpeas (garbanzo beans), drained

◦1/2 teaspoon olive oil

◦1 tablespoon chopped fresh rosemary

◦1/4 – 1/2 teaspoon sea salt (or other coarse salt like kosher salt)

Preparation

1.Preheat oven to 400˚ F.

2.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.

3.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.

4.Spread chickpeas on baking sheet in a single layer.

5.Bake 30 – 40 minutes, stirring halfway through, until golden brown and crunchy.

6.Add additional sea salt to taste. Serve.