It is hard to describe just how good these are. They’re salty, a little crunchy, a little spicy…basically all things delicious. The chickpeas work great as a snack, an appetizer in place of nuts, or on top of a salad.
- 2 c. fully cooked and cooled chickpeas, or 2 cans chickpeas
- 3 T. olive oil
- 3 t. salt
- 2 t. cumin
- 1 t. black pepper
- 1/4 t. cayenne pepper
1. Preheat oven and cookie sheet to 325 degrees.
2. In a large bowl, combine all ingredients and toss until chickpeas are well coated.
3. Pour chickpeas onto hot cookie sheet and bake for 50-60 minutes, until crispy but not burnt, stirring every 15 minutes.