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Heat the oven 425°F. Pour the chickpeas into a colander and drain and rinse very well under running water. Pat dry.
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Toss chickpeas with oil and half of the salt and spices. Spread out on a large cookie sheet. Roast for 40-50 minutes or until dry, brown and crispy, turning every 10 minutes to avoid burning.
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Toss warm chickpeas with remaining salt and spices. Enjoy warm or at room temperature. Store for 3 days in an air-tight container at room temperature..