By Carolyn Booker
Roasted Rosemary Chick Peas
10 steps
Prep:15minCook:15min
Light but with a hint of thyme. Meaty on the inside. Great snack!
Updated at: Sat, 06 Apr 2024 20:49:52 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
20
High
Nutrition per serving
Calories351 kcal (18%)
Total Fat8.1 g (12%)
Carbs54.4 g (21%)
Sugars9.1 g (10%)
Protein17.5 g (35%)
Sodium21.2 mg (1%)
Fiber10.9 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Pre heat oven to 350° f
Step 2
Drain Chick peas, reserve 1/4 cup Aquafaba (Chickpea juice) left from can
Step 3
Place chickpeas in bowl
Step 4
Add oil, mix until thoroughly coated.
Step 5
In a skillet roast slightly the herbs and peels til fragrance is robust, about a minute
Step 6
Add Aquafaba reserve to pan and mix.
Step 7
Pour mixture into bowl with chick peas, mix until coated. Spread peas on parchment covered baking sheet and roast for 15 minutes.
Step 8
Cool on sheet til touchable. Pour into bowl to cool completely
Step 9
Add salt and lemon for extra season and pop.
Step 10
Enjoy plain or add to a dish!
Notes
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Easy
Moist
Under 30 minutes
