Easy Roasted Chickpeas

Roasted Chickpeas
4 servings


1 14.5 oz can chickpeas, drained and rinsed
1 teaspoon olive oil
¼ - ½ teaspoon salt (1/2 will be very salty. - Kris)
5 dashes cayenne pepper (optional)
1 teaspoon cumin

1) Preheat oven to 425°F.

2) Place chickpeas on baking/cookie sheet. Roast for 10 minutes. Shake the pan. (Do not spill on kitchen floor.) Roast another 10 minutes.

3) In a medium bowl, combine chickpeas, oil, salt, and spices. Stir well to combine.

4) Spread chickpeas back out on baking sheet. Roast between 5 and 15 more minutes, until they're browned and super crunchy. Serve.

NOTE:  I have also made these with garlic powder and onion powder.  I serve it before dinner while waiting for whatever is still cooking.  My daughter ate almost the entire can once!  Easy finger-food and healthy!  Easy to take to the park food.

Approximate Calories, and Fat,
135 calories, 4.3 g fat

Calculations
1 14.5 oz can chickpeas: 500 calories, 4.8 g fat,
1 teaspoon olive oil: 39 calories, 4.5 g fat,
¼ - ½ teaspoon salt: negligible calories and fat,
5 dashes cayenne pepper: negligible calories and fat,
1 teaspoon cumin: negligible calories and fat,
TOTAL: 539 calories, 9.3 g fat,
PER SERVING: 135 calories, 4.3 g fat,