Roasted Chickpeas

Ingredients

• 2 14 ounce can chickpeas (drained and rinsed)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper

Instructions

1. 1

   Dry chicken peas on a towel (it's okay if they're still slightly wet) and spread onto a rimmed baking sheet. Bake at 400 degrees F for 20 minutes, giving the pan a shake halfway through.

2. 2

   Remove pan from oven and carefully pour chickpeas into a bowl. Drizzle on the olive oil. Use a spoon to toss the beans and coat them in the oil. Sprinkle on all the spices and toss again until evenly coated. Pour the seasoned chickpeas back onto the pan and bake 10-15 more minutes or until crispy.

3. 3

   Let cool. Eat plain or in a salad or wrap. Store at room temperature in a loosely covered container for up to 3 days.