1. Preheat oven to 425 degrees and line a baking sheet with foil or parchment paper.
2. In a small bowl, combine garlic powder, onion powder, cumin, chili powder, salt and pepper. Stir until well combined.
3. On baking sheet, combine chickpeas and olive oil. Toss until evenly coated, leaving chickpeas spread out in a single layer.
4. Sprinkle with spice mixture and use a spoon to toss until evenly coated.
5. Roast for 15 minutes. Turn chickpeas and roast for another 15 to 25 minutes, until chickpeas are a deep golden brown and crunchy.
Recipe Tips: • The spices can be anything you like and as much or as little. Rosemary, a little salt and pepper are lovely. Add some ginger, red chili flakes, salt and sesame seeds for an Asian twist. Garlic and herbs are wonderful too — the possibilities are endless! • Chickpeas are best if eaten the same day they're roasted as they will soften with time.
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Directions
1. Preheat oven to 425 degrees and line a baking sheet with foil or parchment paper.
2. In a small bowl, combine garlic powder, onion powder, cumin, chili powder, salt and pepper. Stir until well combined.
3. On baking sheet, combine chickpeas and olive oil. Toss until evenly coated, leaving chickpeas spread out in a single layer.
4. Sprinkle with spice mixture and use a spoon to toss until evenly coated.
5. Roast for 15 minutes. Turn chickpeas and roast for another 15 to 25 minutes, until chickpeas are a deep golden brown and crunchy.
Recipe Tips: • The spices can be anything you like and as much or as little. Rosemary, a little salt and pepper are lovely. Add some ginger, red chili flakes, salt and sesame seeds for an Asian twist. Garlic and herbs are wonderful too — the possibilities are endless! • Chickpeas are best if eaten the same day they're roasted as they will soften with time.