Ingredients
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry2 tablespoons extra virgin olive oil1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon grated lime zest1 tablespoon lime juice3/4 teaspoon sea salt
Preparation
Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes.
Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.
