Quickie Crunchie Roasted Chickpeas

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2 cans organic chickpeas (garbanzo beans), rinsed and patted dry Quickie Crunchie Roasted Chickpeaswith a paper towel (or you can use dried organic chickpeas for the not so quickie method. Just soak beans overnight; drain and pat dry.) 2 T organic coconut oil 1 tsp paprika 1/8 tsp cayenne pepper 1/2 tsp cumin 1 tsp garlic powder 1 tsp Mediterranean sea salt Preheat oven to 400. Place all ingredients in a bowl and toss until chickpeas are well coated; spread evenly on a cookie sheet; bake about 30 minutes stirring halfway through until chickpeas are crispy. This is a great recipe to play with the flavors if you want to mix it up. You could add or switch out any number of ingredients depending on your mood: chili powder, parmesan cheese, chipotle with lime, sesame oil with organic soy sauce and sesame seeds, or honey and cinnamon for a sweeter flavor – the possibilities are endless!