1 19 oz (540 ml) can chickpeas, rinsed and drained
extra-virgin olive oil
salt and freshly ground black pepper
chili powder (optional)
1. Preheat the oven to 425°F.
2. Rinse and drain chickpeas well and spread out on a parchment-lined baking sheet. Drizzle with enough oil to coat them when you roll them around with your hands, and sprinkle evenly with salt and pepper. If you like, add some chili powder, paprika and/or cumin to taste.
3. Roast for 20-30 minutes, stirring or shaking the pan occasionally, until golden and crisp. They’re crunchiest served right away and don’t store as well as other snacks, so eat’em up!
Makes about two cups.
Originally published in ParentsCanada magazine, November/ December 2015.