Crispy Roasted Chickpeas

Ingredients

1 15 oz. can chickpeas, drained and rinsed

1 tablespoon olive oil

Salt

Freshly ground black pepper

Procedure

Preheat oven to 400°F. Lay chickpeas (after being drained and rinsed) on a clean dish towel and allow them to dry completely. Remove any skins from the chickpeas that fall off when drying them (but don’t drive yourself crazy trying to remove them all). Transfer chickpeas to a bowl & toss with the olive oil and a big pinch of salt and a few grinds of black pepper.

Line a baking sheet with parchment paper. Spread chickpeas onto baking sheet. Roast in oven for ~20 minutes. Allow chickpeas to rest for a few minutes once out of the oven to finish getting crispy.

Roasted chickpeas will last for 2-3 days, but are best eaten fresh!

Note: You can toss in any other spices or dried herbs you like. Toss with any fresh herbs after cooking. I love to serve these tossed in a salad or to eat on their own as a snack.