This recipe comes from my wonderful roommate Lexi (a soon to be bride working on her LGN diet). These are great to eat as a snack or compliment with some grilled salmon or chicken.
1. One can of chickpeas (drained)
2. 1/2 c. lemon juice
3. 2 tbsp. olive oil
4. 1 tbsp rosemary
*Marinate peas overnight in the refridgerator for atleast 1 hr.
Bake at 350 for 20 minutes. They will feel slightly crisp and begin to brown on the edges when cooked completly through.
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