The other day I was cleaning out my cabinets and I found a can of chick peas in the back. (Calm down, it was still well within the expiration date when I used it.) Anyway, I figured I should prob use it before I forgot about it again.
I used half of the can to make our chic pea salad. And the other half I decided to roast as a yummy “pop-in-your-mouth” treat.
1 can of chick peas
2 tsp olive oil
2 tsp sea salt
2 tsp dried rosemary
Preheat the oven to 350. Drain and pat dry the chic peas, then toss in the olive oil. (Don’t try to use the liquid that’s in the chic pea can in lieu of the oil. They’ll dry out in the oven if you do.) Spread the chic peas on a baking sheet and sprinkle with the salt and rosemary. Bake for 30 minutes or until they look crispy and brown.
Happy Eating, XO.