2 15oz. cans Chickpeas, rinsed and drained

2 T. EVOO

1 ½ tsp. Salt

 

Preheat oven to 375.  Lightly spray rimmed baking sheet with nonstick cooking spray.  Pat chickpeas dry and add them to baking sheet.  Drizzle oil and sprinkle with salt and toss.  Add additional seasonings if desired (ideas below).  Bake until they are golden brown and shrink slightly, 35 to 40 minutes.  They will harden slightly and crisp up as they cool, so do not overbake or they will be too tough and hard.  This recipe will keep for 4-5 days in covered container; however if you use fresh herbs and garlic, they need to be stored in the refrigerator.

 

 

Chili Powder + Cumin

Minced Garlic + Minced Rosemary (store in fridge)

Parmesan Cheese

Parmesan Cheese + Oregano + Garlic Powder

Za’Atar Mix

Cumin + Garlic Powder

Coriander + Cayenne

Oregano + Chili Powder

Chili Powder + Garlic Powder

Sansho Spice Blend (Japanese 7 spice) + cayenne + garlic powder

Any other dried herb, spice, or blend that sounds appealing

 

 

from Mom 100 Cookbook

 

Yield:

Calories:

Fat:

Fiber: