I have to give credit to my dear cousin Brita for this one; a lady who knows her way around the kitchen.  I really love chickpeas–they have such a great buttery flavor and they are a wonderful source of fiber, zinc, folate, and protein. Did you know that chickpeas are also called garbanzo beans? So look for either name next time you’re at the grocery store.

ROASTED CHICKPEAS

-1 can chickpeas, drained, rinsed, and patted dry

-2 tsp extra virgin olive oil

-Herb or spice blend*

Drain chickpeas in strainer.  Pat dry with paper towel. Place chickpeas in bowl and toss with olive oil.

Spread chickpeas onto a baking sheet and sprinkle herb/spice blend over.  Roast at 400 degrees for 30-40 minutes.  If you want them extra-crunchy, turn off the oven after 40 minutes and leave chickpeas in until they reach desired crunchiness.  Store in airtight container, or eat immediately.

*Here are a few ideas I had for seasoning:

-Lemon juice and zest with garlic powder

-Oregano powder and red wine vinegar

-Good old cilantro and lime juice/zest

-Basil and garlic powder

-Cumin, coriander, and cilantro