This is a great snack to make in bulk and eat on the go as you please!
Makes 1 cup
15 oz. can chickpeas, drained and rinsed
1 Tbsp coconut oil
¼ tsp each of cumin, coriander, ground ginger, hot paprika
½ tsp salt
1. Preheat oven to 425. Toss chickpeas with oil and spices until evenly coated.
2. Spread on rimmed baking sheet.
3. Roast, shaking pan occasionally, until chickpeas are golden and crunchy, about 30 minutes
4. Let cool completely. Store in air-tight container up to 2 weeks.
