A few spices can transform a can of chickpeas into a snack that hits all the right buttons – crunchy, salty and flavourful! These are surprisingly versatile – not only are they delicious served on their own, but they are also great tossed on top of a salad like croutons or sprinkled into soup to boost the texture. It is easy to forget that chickpeas also come with loads of health benefits as they are full of protein and fiber.

Hands-on time: 5 minutes

Total time: 40 minutes

Ingredients:

• 1 can (540mL / 19 oz) no-salt added chickpeas
• 1/2 to 1 tsp salt, depending on your preference
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 2 tbsp olive oil or neutral-flavoured oil

Directions:

1. Preheat oven to 400 degrees F
2. Line a cookie sheet with parchment
3. Drain and rinse chickpeas and lightly pat with a towel to remove excess water
4. Combine salt (1/2 to 1 tsp), cumin (1/2 tsp) and smoked paprika (1/2 tsp) in a small bowl
5. Pour olive oil (2 tsp) and spice mixture over chickpeas and stir
6. Spread chickpeas over cookie sheet
7. Bake 20 minutes, then stir
8. Bake another 15 minutes
9. Let cool before eating

Notes:

• If you are using salted chickpeas, you will want to cut the salt back or leave it out entirely. I generally find the result is a bit better with unsalted chickpeas and salt sprinkled on the surface though.
• I’ve seen discussions about peeling the skins of chickpeas. I usually pick out any obvious loose skins but otherwise leave them and this works fine, but if you want to take the time to remove all of the skins, who am I to stop you?