- 2 15-ounce cans of chickpeas, drained, rinsed, and dried
- 2 tablespoons Lucero Rosemary Infused ExtraVirgin Olive Oil
- 1tablespoons finely chopped fresh rosemary
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.