Ingredients
1 15 ounce can of Chickpeas
1 T. evoo (extra virgin olive oil) ( I also like to use avocado oil too)
2 tsp. ground Cumin
1 tsp. dried Marjoram
1/4 tsp. ground Allspice
1/2 tsp. Sea or Kosher salt
(Play with your spices to satisfy your taste)
- Position rack in upper third of oven; preheat to 450°F.
- Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.
Eat them as a snack or toss them in a salad!
Enjoy!
Thank you Eating Well for this idea!
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