snack vegan


Wait, beans as snacks? You betcha. These roasted chickpeas pack a powerful protein punch, that’s savoury for a change. Plus they are super simple. Have you caught on that I like my real foods to be simple to make? You do too? Glad we found each other.


Roasted Rosemary Chickpeas
Write a review
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 1 (398 mL) cans chickpeas (BPA free), drained and rinsed
  2. avocado oil
  3. 1 tsp pink salt
  4. pinch black pepper
  5. pinch cayenne pepper
  6. 1 tsp garlic powder
  7. 2 tbsp fresh rosemary leaves, finely chopped
  8. 2 tbsp balsamic vinegar
  1. Preheat oven to 450F
  2. Using a paper towel, dry the chickpeas and remove any loose skins.
  3. Transfer chickpeas to a bowl.
  4. Lightly drizzle the chickpeas with avocado oil.
  5. Stir to evenly coat the oil.
  6. Stir in the remaining ingredients.
  7. Transfer to a parchment lined baking sheet.
  8. Cook for 20 minutes. Check at about 15 minutes to make sure they are not burning.
Jessica Stopard