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Toasted Spiced Chickpeas

You can even turn chickpeas into a snack! A bowl of these can be found at my house when I have friends over for happy hour or a potluck moai.


1 1/2 cups

Toasted Spiced Chickpeas Recipe


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.

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