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Rosemary Crunchy Chickpeas

 







   Serving Size:
1/2 cup chickpeas provides 1/2 cup vegetable for a 3-5 year old at snack

 

   Yield:
1 1/2 cups

 


 

Ingredients:

15 oz can chickpeas, rinsed and drained
1 1/2 Tbsp olive oil
3/4 tsp garlic powder
1 Tbsp fresh rosemary
1/4 tsp lemon juice
1/4 tsp salt

Directions:
Pre-heat oven at 37
5. Combine all ingredients together. Place chickpeas on parchment or foil lined sheet pan and cook until chickpeas are golden and crispy, 30-40 minutes. Can be made ahead of time.

 


 

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Credit:  
Twist & Sprout Cookbook