These roasted chickpeas are crunchy, salty, and oh-so addicting. They’re also easy and healthy – pretty much a win all around.
1 15-ounce can chickpeas (garbanzo beans), drained
½ teaspoon olive oil
1 tablespoon chopped fresh rosemary
¼ – ½ teaspoon sea salt (or other coarse salt like kosher salt)