3 tsp. chili powder

1 T. olive oil

1 T. fresh squeezed lime juice

1/2 tsp. sea salt

2 T. cilantro, finely chopped

Preheat oven or toaster oven to 400 degrees. Drain and rinse canned chickpeas.   In a large bowl combine chickpeas, chili powder, and, olive oil. Toss. Spread chickpeas in a single layer on lightly oiled baking sheet. Bake at 400 degrees for ABOUT 35-50 minutes, lightly shaking the pan every 15 minutes or so. They’re done when the chickpeas are lightly brown and totally crunchy. (Sorry for the less-than-exact cook time. I got a little distracted playing lumberjack—don’t ask—and lost track of how long my chickpeas were in the oven. So keep a close eye on yours from about 35 minutes on. They burn quickly at the end!) Remove from oven. Let cool completely. Toss with lime juice, cilantro, and sea salt. Serve.

 

Yield:

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