Rosemary Roasted Chickpeas With Pecorino
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Can Chickpeas1 Tbs olive oil2 teaspoons dried rosemary1 teaspoon pepper3 tbs grated pecorino1 lemon
Preheat oven to 375
Rinse and drain chickpeas.
Toss with olive oil rosemary and pepper.
Place on cookie sheet in one even layer.
Roast for 40 minutes.
Toss immediately with lemon juice and cheese.
Serving Size: 4 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEFFY7.
Rinse and drain chickpeas.
Toss with olive oil rosemary and pepper.
Place on cookie sheet in one even layer.
Roast for 40 minutes.
Toss immediately with lemon juice and cheese.
Serving Size: 4 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEFFY7.
Nutritional Info Amount Per Serving
- Calories: 172.7
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 314.1 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 4.7 g
- Protein: 6.0 g
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