Roasted Chickpeas with Sea Salt

2 tsp. dried rosemary
1 tsp. sea salt
2 ( 15oz.) cans chickpeas, drained and rinsed
1 T. olive oil
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil. In a small bowl, crush rosemary and salt together between your fingers so the rosemary needles are broken up and dispersed into the salt. Add olive oil to the salt/rosemary mix and toss with the chickpeas. Put chickpeas in a single layer on baking sheet. Bake for 25 minutes, occasionally shaking the pan to make sure the chickpeas roast evenly. The chickpeas will be golden in color and crunchy when done. Remove from the oven and allow to cool before handling. serve warm or at room temp. Store in a covered container for up to 3 days.