Roasted Chickpeas
Yield: 2 servings
Ingredients
1 x 540 mL can Chickpeas, rinsed and drained
2 Tbsp (30 mL) Olive oil
1 tsp (5 mL) Garlic powder
1 tsp (5 mL) Cumin, ground
1 tsp (5 mL) Chili powder
Pinch Black pepper, ground
Directions
Preheat oven to 350°F.
Line a baking sheet with parchment paper or use non-stick spray.
Drain and rinse chickpeas and spread them onto a flat surface and pat dry with a paper towel.
Spread into a single layer on prepared baking sheet. Drizzle with oil and toss to coat.
Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.
Whisk garlic powder, cumin, chili powder, and black pepper together in a small bowl; add to roasted chickpeas and toss to coat.
