Crunchy roasted chickpeas recipe
2 cups cooked, drained chickpeas (about 1 15 ounce can)
2 teaspoons oil
1/2 teaspoon salt*
1/4 teaspoon garlic powder (or another spice)
Set oven to 350ºF and line a baking sheet with a silpat or parchment
Drain the chickpeas well and pat dry with a clean towel.
Toss with oil and spread onto baking sheet. Sprinkle with your salt and seasoning.
Bake 20 minutes, tossing once.
Increase temperature to 450ºF and cook another 10-15 minutes.
When done, the chickpeas should be a little shrunken, maybe a little brown, and crunchy. They will get more crisp as they cool.
Cool completely on the baking sheet, then store at room temperature in an airtight container.
Salt varies since canned beans are more salty than home-cooked beans
Find it online: https://hilahcooking.com/roasted-chickpeas-recipe/