Roasted Lemon Rosemary Chickpeas

Heat oven to 425ºF. Line a large baking pan with parchment paper or lightly grease with nonstick cooking spray. Set aside.

Using a colander, drain and rinse chickpeas. Spread out on a counter or flat surface lined with paper towels and pat dry. I like to pat them dry several times and keep them on the counter for 10–15 minutes to dry. The drier your chickpeas, the crispier they will become when baked. I also like to remove some of the skins, as they will start to peel off when patted dry. But if you prefer to leave the skins on, they’re just as good!

Once chickpeas are dried to your liking, spread them out onto prepared pan. Drizzle with olive oil and half of lemon juice. Sprinkle with lemon zest, rosemary, salt, and pepper. Toss to coat and spread in an even layer.

Bake for 50–55 minutes, or until chickpeas are crispy and lightly browned. Remove from oven and drizzle with remaining lemon juice. Enjoy!