2 Cans ChickPeas, drained
3 Tablespoons Olive Oil
11/2 Teaspoons Coarse Salt
1 Teaspoon of Hot or Sweet Paprika
Preheat oven to 450. Drain and rinse the two cans of chickpeas. Pat dry with paper towels. Transfer to a rimmed baking sheet. Toss with the olive oil to coat. Spread in a single layer. Roast until deep brown and crispy, tossing occasionally 3 to 4 minutes. Sprinkle with 11/2 teaspoons coarse salt and the paprika. Roast 2 or 3 minutes more. Cool completely on a paper towel lined plate. Store in a air tight container at room temp. for up to 2 days.
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