215 ounce cans or 3 cups chickpeas, drained and rinsed
Preheat oven to 425 degree F. Line a rimmed baking sheet with parchment paper.
Blot chickpeas dry. Toss with olive oil. Bake for 30 minutes.
Season with desired seasoning and eat.
salt and coarse ground black pepper
finely grated lemon zest
cinnamon and sugar
herb blends - ras el hanout, five spice, BBQ blend, taco blend, etc.
The chickpeas will be best to snack on an hour or two after they are roasted. To store your roasted chickpeas keep them at room temperature for 2-3 days in a glass container (mason jar) or a glass bowl tightly covered with a paper towel.