Place chickpeas on a baking sheet lined with parchment paper.
Bake at 450 F for 30 minutes. (That's right, just pop those babies in the oven naked! When you get them out, they are even great before you season them!)
Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
Enjoy hot, or bring to room temperature. I recommend eating same day, because they don't store well.
I encourage you to eat the chickpeas hot by the handful and maybe share them with the rest of your family!
Try other seasonings as well. My guess is that some chipotle chili powder and brown sugar might be good. To cut back on the sodium, use a salt free season salt, or nothing at all!
NOTES: Only make one can at a time (I made 2). Make sure to roast them all the way, maybe longer than the recommended time, to make sure they are crunchy. Best eaten the first day. They were soggy and kinda pasty the next day after being in a tupperware bowl.
About Christy: Thirty-eight year-old wife and mom to BJ (10) and Mia (6). I'm the editor at the Sisterhood, and I really love to run (really), read, cook amazing things, and photography is my fledging passion. My motivation is motivating other people to realize they can do this whole weight-loss and exercise thing. I'm living proof! View author profile.
If you enjoyed this article, subscribe to receive more just like it.