Roasted Chickpeas

Use canned chickpeas or make your own using the Basic Beans (Slow Cooker) recipe.

For each 15 oz can (rinse well) or 1.5 cups of chickpeas, toss in 1 t oil, then season.  Plain ol’ sea salt works fine here, but prepared seasoning mixes are great too- BBQ, Cajun, salt substitutes- whatever you have tucked away in your cabinet.  Use a different baking sheet for each seasoning.  Two cans or 3 cups of chickpeas easily fit on each baking sheet.

Roast the seasoned chickpeas on a parchment lined baking sheet at 400˚ for about 30 minutes, shaking at least twice while cooking.  Keep an eye on the chickpeas during the last 5 minutes or so to prevent burning.  The chickpeas should be crunchy when they’re done but will also continue to harden as they cool.