1 (15-ounce) can chickpeas, drained and rinsed (about 1 3⁄4 cups)
3 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
1⁄2 teaspoon garlic salt
1⁄2 teaspoon chili powder
1⁄4 teaspoon freshly ground black pepper
Position the rack in the center of the oven and heat the oven 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 onto a large, lipped baking sheet and spread into one layer.
Bake until browned and crisp, stirring occasionally, 45 to 60minutes.
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.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
Learn More