2 15-ounce cans chickpeas, rinsed and drained
3 tablespoons olive oil
1 teaspoon granulated garlic
1 teaspoon onion powder
? teaspoon cumin
? teaspoon cayenne
Heat oven to 350. Lightly oil a rimmed baking sheet.
Spread chickpeas in single layer. Roast for 20 minutes, until they are dry to the touch. Remove from oven and increase temperature to 425.
Drizzle oil all over chick peas and sprinkle with onion powder, garlic powder, cumin, and cayenne. Shake pan to coat.
Roast 15-20 minutes, until chickpeas are crispy and lightly browned. Sprinkle lightly with salt and let cook completely.
Will keep for up to 1 month.
from the Roasted Vegetable.