1. Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper or foil.

2. In a small bowl, crush rosemary and salt together between your fingers so that rosemary needles are broken up and dispersed into salt, or use a mortar and pestle. Put chickpeas in a medium bowl. Add olive oil and salt/rosemary mixture and toss by hand until chickpeas are well coated.

3. Put chickpeas in a single layer on baking sheet. Bake for 25 minutes, occasionally shaking pan to make sure chickpeas roast evenly. They should be golden brown and fragrant when done. They will be crunchy.

4. Remove from oven and let cool before handling, approximately 10 minutes. Serve warm or at room temperature; these are best the day they're made. Store in a covered container at room temperature for up to three days.

Source: Hannaford fresh Magazine, July - August 2007