Roasted Chick Peas

I have been looking for healthier snacks and I really love chick peas, so when I saw this recipe I was intrigued. It reminded me of roasted pumpkin seeds I make every year after carving my pumpkin (can't believe I haven't posted a recipe for those yet!).  I pretty much love anything salty, crunchy and snacky so I gave this a try.  They turned out really good.  I over cooked some of them, and others were undercooked so I will need to make sure I really dry them before roasting next time, but overall they were very good and exactly what I was looking for.  This made a lot, and since Bill wasn't really into them I would probably only do one can next time because after a few days they don't taste quite as good.

Roasted Chick Peas
From: Let's Dish Recipes

Ingredients:
2 (15oz) cans chick peas
1 Tbsp olive oil
1/2 tsp garlic salt
1/4 tsp cumin
dash of cayenne pepper
dash of ground black pepper

Directions:
1. Preheat oven to 425 degrees.  Rinse and drain chickpeas; dry well on paper towels. 

2. Place chick peas on lightly greased baking sheet and bake for 10 minutes. Remove pan from oven and shake.  Return to oven for another 10 minutes.

3. Meanwhile, combine garlic salt, cumin, cayenne and black pepper in a small bowl.  Remove chick peas from oven and drizzle with olive oil.  Sprinkle with spices and shake pan again to coat chickpeas with olive oil and seasonings.  Return to oven and bake for an additional 10 minutes or until chickpeas are browned and very crunchy.