Roasted Chickpeas are full of flavor and perfectly crispy. Toss them in a salad or snack on them plain for a high protein and fiber snack.
2 14ouncecan chickpeas drained and rinsed
Dry chicken peas on a towel (it's okay if they're still slightly wet) and spread onto a rimmed baking sheet. Bake at 400 degrees F for 20 minutes, giving the pan a shake halfway through.
Remove pan from oven and carefully pour chickpeas into a bowl. Drizzle on the olive oil. Use a spoon to toss the beans and coat them in the oil. Sprinkle on all the spices and toss again until evenly coated. Pour the seasoned chickpeas back onto the pan and bake 10-15 more minutes or until crispy.
Let cool. Eat plain, or in a salad or wrap. Store in an airtight container in the fridge.