Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 tbsp (15ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ½ tsp (2g) garlic powder
  • ¼ tsp (1g) smoked paprika
  • ⅛ tsp (0.5g) cracked black pepper

Instructions:

  1. Rinse the chickpeas thoroughly and spread them on a towel. Pat them dry aggressively and pinch off any translucent skins that have come loose.
  2. Preheat oven to 400°F (200°C).
  3. Toss the dried chickpeas with olive oil on a baking sheet lined with parchment paper, ensuring they are in a single layer.
  4. Roast for 20–25 minutes, shaking the pan halfway through, until the chickpeas smell nutty and look golden brown.
  5. Immediately transfer the hot chickpeas to a mixing bowl.
  6. Toss with sea salt, garlic powder, smoked paprika, and cracked black pepper until evenly coated.