- 28 ounce can organic chickpeas
- 1 teaspoon sea salt (optional, replace with 1 tablespoon sumac)
- 2 1/2 teaspoons paprika
- 1/2 teaspoon ground black pepper
- 1 tablespoon avocado oil (optional, replace with juice of 1 fresh lemon)
Preheat oven to 400º F.
Drain the chickpeas well. Add spices and then the avocado oil or lemon juice to a bowl large enough to hold the chickpeas. Add chickpeas and mix well so all the beans are evenly coated with spices.
Line a large baking pan with parchment paper and spread chickpeas out in an even layer.
Roast for 30 to 40 minutes. You may hear a few beans pop–that’s normal. The beans are done when golden and slightly darkened, dry and crispy on the outside and soft in the middle.