Lemon & Rosemary Roasted Cece


Cece is the Italian name but, you may know this lovely legume by chickpeas or garbanzo beans. I always have cans at hand for hummus, salads and snacks, as well as a bag or two of the dried seeds. If you are only familiar with the canned variety, try cooking them up from their dried state … you can taste the difference!

Not only is this a tasty lemon and rosemary infused snack, it’s a healthy one too. A half of a cup has six grams of protein and fiber, one gram of fat and 110 calories. Roasted cece also add pizzazz to salads.



  • 2 (16-ounce) cans chickpeas (3 cups)
  • 4 tablespoons lemon juice
  • 3 Tablespoons extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 4-5 fresh rosemary sprigs
  • Lemon zest from 1/2 lemon
  1. Drain and rinse the chickpeas and then place on a paper-towel-lined baking sheet for 15 minutes.Transfer the chickpeas to a bowl and toss with the lemon juice, olive oil and salt.
  2. Remove the paper towels from the baking pan and spread the chickpeas in a single layer. Top with the rosemary sprigs and lemon zest.
  3. Roast in a 400* oven until they are crisp and golden. This takes about 45-60 minutes, depending on your oven and how crunchy you like them.
  4. Let cool completely, discard the rosemary and store in an airtight container.
Baked Broccoli Frittata