Roasted Chickpeas

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These roasted chickpeas are such a great and easy little snack. They’re prefect when you want something salty, but you want to avoid opening a bag of chips. I like just the tiniest bit of spice in mine, so I add a bit of cayenne pepper. However, if you’re more of a spice lover, feel free to add a little more or some red pepper flakes as well. This recipe double or triples very easily, so it’s a great appetizer for a crowd!

Roasted Chickpeas
1 can of chickpeas
2 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

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Preheat your oven to 400 degrees. Rinse the chickpeas and pat them dry. Toss the chickpeas in a bowl with the olive oil, salt, pepper and cayenne. Add them to a basking sheet and spread them out evenly. Bake them for about 45-50 minutes, stirring them every 15 minutes. They should be hard enough to crunch down on when you bite, but not too dark in color. Enjoy!

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