Who knew chick peas could be so delicious?! Other than in hummus, of course. This has been my snack of choice the last few weeks. It’s simple. It’s crunchy. It’s as spicy as you want it to be. Modified from the recipe found at Chow.com, they note this little treat will stay crispy for a few days stored in a resealable bag at room temperature.
2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoons olive oil
1 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 – 1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
1/2 teaspoon oregano
Heat the oven to 400°F and arrange a rack in the middle.
Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.