YIELD: 1½ CUPS

1 15-oz can chickpeas, drained and rinsed

3 Tbsp extra-virgin olive oil

2 tsp ground cumin

½ tsp garlic salt

½ tsp chili powder

¼ tsp freshly ground black pepper

Position a rack in the center of the oven and preheat to 350°F.

Toss the chickpeas, oil, cumin, garlic salt, chili powder and black pepper in a large bowl until well coated and uniform. Pour the mixture onto a large, lipped baking sheet and spread into one layer. Bake 45 to 60 minutes until browned and crisp, stirring occasionally. 

Set the baking sheet on a wire rack and cool for 10 minutes. Use a slotted spoon to transfer the chickpeas to a serving bowl. Serve warm or at room temperature with plenty of napkins.   

Recipe courtesy of Dan Buettner.

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