When you are a nut-free home, party prep can be difficult.  Gone are the bowls of smoked almonds or spicy pecans.  Honestly, I do miss Hail Merry  Orange Rosemary Pecans and Lemon Thyme Pecans and ….oh, sorry…

On a road trip two summers ago, in Whole Foods looking for a few snacks I stumbled upon roasted chickpeas.  Hmmmm…..maybe?  Well, they were great!

Here is my version.

Rosemary Roasted Chickpeas

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Prep Time: 5 minutes Cook Time: 45-60 minutes

Ingredients

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• 2 cans of chickpeas, drained and rinsed
• 1 tbs garlic olive oil (I used Stonewall Kitchen Roasted Garlic Oil)
• 3 tbs fresh rosemary, chopped
• Sea Salt
• **Note: If you don't have garlic olive oil, you can add 2 finely minced garlic cloves to the mix.

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Instructions

1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil.
3. Place chickpeas in a large bowl.
4. Toss with olive oil and rosemary.
5. Spread on baking sheet.
6. Bake for 45-60 minutes. Peas will be dehydrated and crisp.
7. Remove from oven and let cool for 5 minutes.
8. Grind sea salt over the peas.
9. Cool completely and serve.
10. These will keep for a few days in an airtight container.

Drain and rinse the chickpeas.

Add the olive oil and chopped rosemary.

 Bake.  Add sea salt and serve.

These are great to have in small bowls at parties for your nut-free guests…and those that aren’t!  I keep some on the counter to snack on throughout the day.