Rosemary and Garlic Roasted Chickpeas

Rosemary and Garlic Roasted Chickpeas

I’m always on the lookout for protein-rich that we can take with us on the go. These Rosemary Garlic fit the bill, and I love that they are quick and easy to prepare. My love affair with rosemary is fairly recent, a friend gave me some beautiful stalks from her garden a couple of years ago, and I ended up finely dicing them and making a herbal salt (recipe below). I found it was the perfect finishing ingredient in so many different dishes, and my love affair with rosemary began.

Rosemary has a strong, very distinct flavour that pairs well with roasted veggies and mashed potatoes. It’s especially nice paired with a celeriac and jerusalem artichoke (aka sunchoke) puree, as I find the stronger flavour profile of these two delicious root vegetables stands up well to the hearty flavour of the rosemary.

In addition to being delicious in the kitchen, rosemary also contains a number of health benefits, as it is anti-inflammatory, good for digestion and supports brain function and memory. I love it when food functions as medicine, especially when it tastes good at the same time. If rosemary isn’t your thing, you can also experiment with different herbs and spices to see what delicious sweet and savoury combinations you can come up with.

In addition to making a delicious snack, this chickpea recipe works really well in a rice bowl paired with Cheesy Roasted Broccoli and Ajvar Spread.

Rosemary and Garlic Roasted Chickpeas

Ingredients

3 cups cooked chickpeas
2 Tbsp olive oil
1 ½ Tbsp fresh rosemary, finely chopped
1 tsp garlic powder
1 ½ tsp fine sea salt

Directions

Preheat oven to 375. Toss chickpeas, olive oil, rosemary, garlic powder and sea salt together in a large bowl. Spread on a baking sheet and bake for 25 minutes. Shake the tray to rotate chickpeas and bake for another 25 minutes. Remove from heat and let cool for 10 minutes before serving.

Ingredients

1 part rosemary
3 parts coarse sea salt

Directions

Dehydrate rosemary with sea salt on a teflax sheet in your dehydrator. If you don’t have a dehydrator you can also hang your fresh rosemary to dry, however I find the extra step of dehydrating the rosemary and salt together helps infuse a bit more of the herb flavour into the salt. Crumble your dried rosemary and add to a mason jar along with the sea salt. Shake to combine, and store at room temperature. Use the salt to finish mashed potatoes, for seasoning roasted veggies and/or anything else you can think of! This recipe also works well with lemon zest and fresh chilies, using the same ratio.

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