– 1 1/2 cups cooked chickpeas, drained and rinsed – Extra-virgin olive oil, for drizzling – Sea salt – Paprika, curry powder, or other spices (optional)

– Preheat the oven to 425°F and line a large baking sheet with parchment paper. – Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins. – Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt. – Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!

– Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using. – Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.