Yield: 1 1/2 cups
1 (15-ounce) can chickpeas, drained and rinsed (about 1 3/4 cups)
3 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1) Position the rack in the center or the oven and heat the over to 350F
2) Toss the chickpeas, oil, cumin, garlic salt, chili powder and black pepper in a large bowl until well coated and uniform. Pour into a large, lipped baking sheet and spread into one layer.
3) Bake until browned and crisp, stirring occasionally, 45 to 60 minutes. Set the baking sheet on a wire rack and cool for 10 minutes. Use a slotted spoon to transfer the chickpeas to a serving bowl. Serve warm or at room temperature with plenty of napkins.
This recipe is from the book, “Blue Zones Solution, Eating and Living Like the World’s Healthiest People” by Dan Buettner. For more information about Blue Zones, check out www.bluezones.com.