• One 15-ounce can chickpeas, drained and rinsed
• 1 tablespoon vegetable oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Extra Hot Chili Mix

Reblogged from Betsylife: Preheat oven to 425 degrees. Toss chickpeas with oil and seasoning until evenly coated. Spread on a rimmed baking sheet covered in parchment paper. Roast, stirring occasionally, until chickpeas are golden and crunchy, about 25 minutes. Let cool completely. Store in an airtight container for up to 2 weeks.

Reblogged from Betsylife

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