This crunchy high-protein snack is a nice change from nuts and chips. For a spicy version, sprinkle crushed red pepper or ground cayenne on the chickpeas.
Ingredients:
1 1⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
2 tablespoons olive oil
Salt
Preheat the oven to 375°F. In a small bowl, combine the chickpeas and oil. Toss to coat. Spread the chickpeas in a 9 x 13-inch baking pan and sprinkle with salt to taste. Roast until the chickpeas are crisp and browned, about 30 minutes. Cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.
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