Oven-Roasted Chickpeas

Ingredients:

1 (12 oz) can of chickpeas (I prefer Eden Organic – here’s why)
1 tablespoon of grapeseed oil
1/4 teaspoon sea salt

Procedure:

Preheat oven to 400. Line a large baking sheet with parchment paper.

Toss drained and rinsed chickpeas with olive oil and spices.

Spread evenly on a baking sheet and bake for 45-60 minutes or until browned and crunchy. Sprinkle with additional salt and let cool.

Variations: 

Spanish: Use olive oil instead of grapeseed oil. Add½ teaspoon smoked paprika, or ¼ teaspoon cumin + ¼ teaspoon paprika.

Mediterranean: Use olive oil instead of grapeseed oil. Toss chickpeas with two minced garlic cloves. Add ¼ teaspoon dried thyme and ¼ teaspoon dried oregano.

Southwest: Add 1 tablespoon chili powder.

Indian: Add 2 teaspoons curry powder.