I can toss these back like popcorn or corn nuts; they certainly have an addictive quality. Now that I'm adding them to salads, too, I'm going to have to stock up on canned chickpeas.
Course Snacks
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 1cup
Calories 127kcal
Author Aimee
Ingredients
1canchickpeasrinsed and drained
1Tablespoonolive oil
1/4teaspooncuminfreshly ground
1/4teaspoonsalt
Instructions
Preheat oven to 450F.
Spread chickpeas on a paper towel or tea towel to remove excess liquid.
In a small bowl, combine olive oil, cumin and salt. Add chickpeas and toss to coat evenly.
Spread in a single layer on a rimmed baking sheet. Roast for 30-35 minutes or until chickpeas are crunchy. Give the pan a little shake halfway through the roasting time to help ensure even browning.
Remove from oven. Cool. Store in an airtight container for up to 2 days