Roasted Rosemary Chick Peas

Light but with a hint of thyme. Meaty on the inside. Great snack!

Great

% Daily Values based on a 2,000 calorie diet

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!