Enjoy this sweet and savory snack packed with protein and fiber! Prepare ahead of time and pack in bags for a fun, portable snack.

Serving Size: 1/3 cup

Yield: 4 servings

Ingredients:

•  1 15-ounce can chickpeas
• 3 tablespoons olive oil
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh rosemary, minced
• 5 tablespoons dried fruit, such as craisins

Directions:

1. Preheat oven to 400° F.
2. Drain and rinse the chickpeas under cold water.
3. Dry the chickpeas thoroughly by patting with paper towels to absorb excess moisture.
4. Whisk together the olive oil, lemon juice, salt, and pepper in a medium bowl. Add chickpeas and toss to evenly coat with the oil mixture.
5. Evenly spread the chickpeas onto a sheet tray. Place in oven and roast for 15 minutes.
6. Remove from oven, sprinkle chickpeas evenly with minced rosemary, and return to oven to roast for 3-5 more minutes, until crispy.
7. Remove from oven and allow to cool.
8. Once cool, stir in dried fruit of choice. Store in airtight containers or bags for up to 4 days.