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Roasted Chickpeas with Rosemary and Sea Salt

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Servings: Serves 6

Cook Time: 25 minutes

Prep Time: 30 minutes


Roasted Chickpeas with Rosemary and Sea Salt
2 teaspoon Rosemary, dried
1 teaspoon Sea Salt
30 oz Canned chickpeas, rinsed and drained
1 tablespoon Olive oil


1. Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper or foil.
2. In a small bowl, crush rosemary and salt together between your fingers so that rosemary needles are broken up and dispersed into salt, or use a mortar and pestle. Put chickpeas in a medium bowl. Add olive oil and salt/rosemary mixture and toss by hand until chickpeas are well coated.
3. Put chickpeas in a single layer on baking sheet. Bake for 25 minutes, occasionally shaking pan to make sure chickpeas roast evenly. They should be golden brown and fragrant when done. They will be crunchy.
4. Remove from oven and let cool before handling, approximately 10 minutes. Serve warm or at room temperature; these are best the day they're made. Store in a covered container at room temperature for up to three days.
Source: Hannaford fresh Magazine, July - August 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 200 kcal (10%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 3 g (15%)
Cholesterol 0 mg (0%)
Sodium 839 mg (34%)
Total Carbohydrates 35 g (11%)
Dietary Fiber 8 g (32%)
Protein 9 g (15%)
Vitamin A 46 IU (0%)
Vitamin C 7 mg (11%)
Calcium 54 mg (1%)
Iron 6 mg (10%)

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