Serve them as a crunchy snack or as a salad topper. Make ahead and then reheat at 350 degrees for 5 minutes before serving.

Prep: 10 minutes

Roast: 40 minutes at 425 degrees

Makes: 9 servings of ¼ cup each

¼ cup Chipotle Olive Oil
1 tbsp. Chili powder
1 ½ tsp. barbeque spice
1 tsp. dry mustad
1 tsp. paprika
¼ tsp. garlic salt
¼ tsp. celery salt
¼ tsp. onion powder
2 x 15 oz. cans chickpeas, rinsed, drained and patted dry

Preheat oven to 425 degrees.

In a large bowl combine all of the ingredients except for the chickpeas. Mix well. Add chickpeas and toss to coat. Spread evenly on a 10 x 15 baking pan.

Roast for 40 minutes or until brown and crisp, stirring every 10 minutes. Some peas may crack and burst during roasting.

Cool and serve or store covered at room temperature for up to three days.

Candied Chickpeas

Prep: 10 minutes

Roast: 50 minutes at 325 degrees

Makes: 9 servings of ¼ cup each

1 tbsp. Fused Blood Orange Olive Oil
¼ cup packed brown sugar
½ tsp. salt
¼ tsp. black pepper
2 x 15 oz. cans chickpeas, rinsed, drained and patted dry

Preheat oven to 325 degrees. Line a 15 x 10” baking sheet with parchment paper.
Place chickpeas on pan. Drizzle with oil and then sprinkle with remaining
ingredients . Toss to coat evenly.

Roast for 50 minutes or until brown and crisp, stirring twice during process.
Cool and serve or store covered in refrigerator for up to three days.

Herb-Roasted Chickpeas

Prep: 10 minutes

Roast: 40 minutes at 425 degrees

Makes: 9 servings of ¼ cup each

¼ cup Tuscan Herb Olive Oil
2 tbsps. Neapolitan Herb Balsamic
2 tbsps. grated parmesan cheese
2 x 15 oz. cans chickpeas, rinsed, drained and patted dry

Preheat oven to 425 degrees.

Combine the olive oil and balsamic and toss the chickpeas to coat. Spread evenly on a 10 x 15 baking pan.

Roast for 15 minutes and then toss in the cheese. Roast for 25 minutes more or until brown and crisp, stirring twice during process.

Cool and serve or store covered in refrigerator for up to three days.

Rosemary-Roasted Chickpeas

Prep: 10 minutes

Roast: 40 minutes at 425 degrees

Makes: 9 servings of ¼ cup each

3 tbsps. Fused Rosemary Olive Oil
1 tbsp. finely chopped fresh rosemary
1 tbsp. honey
½ tsp. salt
¼ tsp. pepper
2 x 15 oz. cans chickpeas, rinsed, drained and patted dry
Preheat oven to 425 degrees. Toss the chickpeas in 1 tbsp. of the rosemary olive oil
to coat. Spread evenly on a 10 x 15 baking pan.

Roast for 40 minutes or until brown and crisp, stirring every 10 minutes.

In small bowl combine the remaining ingredients and then drizzle over the warm
peas and toss to coat.

Cool and serve or store covered in refrigerator for up to three days.