Categories: snack, vegan

Ingredients

• 1 15 ounce can organic chickpeas
• 1 tablespoon of olive oil
• 1 tablespoon chunky sea salt
• 2 teaspoons spice like garam masala

Directions

1. Heat the oven 400°F. Pour the chickpeas into a colander and drain and rinse very well under running water. Pat dry.

2. Toss the chickpeas with the olive oil and spread out on a large cookie sheet. Roast for 30-40 minutes or until brown and crispy. Turn and stir every ten minutes so they don’t burn.

3. Take out and toss to taste with salt and spices.

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