Rosemary Sea Salt Fried Chickpeas
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"One day I fried up some chickpeas to use in place of croutons in a salad, and they were so good, most of them never made it to the salad. The more I thought about it, the more I realized that with just a little bit of seasoning they would make an awesome snack! So crispy and light and made with heart healthy olive oil, I wanted to really keep things simple. I added a little bit of rosemary for an aromatic boost, and my new favorite recipe was born! Healthy, delicious, and super easy to make, these fried chickpeas make a great snack or a fun appetizer that can be made entirely of ingredients you probably already have in your home. That's what I call a go-to recipe!"
PLUS: This recipe is a finalist in our 2017 Summer Potluck Challenge!
Check out the other recipes here and cast your vote for your favorite summer potluck recipe today. Voting ends 7/31/17.
Preparation Time5 min
Cooking Time15 min
- 1 cup Extra-virgin olive oil
- 1 15 ounce can Garbanzo beans
- 2 teaspoons Fresh chopped rosemary
- 1 teaspoon Sea salt
Drain and rinse chickpea. Pat dry with paper towels. Heat oil in a large skillet over medium high heat. Add chickpeas to the skillet and cook until golden brown and crispy, stirring occasionally, about 15-20 minutes.
Using a slotted spoon, transfer chickpeas to a paper towel lined plate. Let drain slightly, then transfer to a medium bowl.
Sprinkle rosemary and salt over chickpeas and toss to coat.
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