Keep these crunchy chickpeas on hand for munching or to add crunch to salads. They're a lower-fat alternative to packaged nuts and seeds.
Oxmoor House JANUARY 2008
Preheat oven to 400°.
Pat chickpeas dry with paper towels. Combine chickpeas, olive oil, and remaining ingredients in a medium bowl; toss well.
Arrange chickpeas in a single layer on a jelly-roll pan. Bake at 400° for 50 minutes, stirring twice. Cool completely. Store in an airtight container.
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