Ingredients

• 2-19 oz cans chickpeas, drained, rinsed and patted dry
• 2 teaspoons chili powder
• 2 teaspoons olive oil
• 3/4 teaspoon sea salt
• 1/2 teaspoon cumin
• Optional: Add a pinch of your favourite dried herbs
  (ie. Presidents Choice Sun-dried Tomato and Herb or Mrs Dash or Herbamare)

Directions

• Preheat oven to 400 degrees F.
• Line baking tray with parchment paper or tinfoil. Then spray with cooking oil
• Spread chickpeas over lined baking tray and bake for 45 minutes. Turn every 15 minutes.
• Mix chili powder, olive oil, sea salt and cumin together in a bowl.
• Add chickpeas to chili mixture
• They are at their best eaten warm. Put the rest into a bag and refrigerate

Enjoy