ACTIVE 5 MIN. TOTAL 40 MIN. MAKES ABOUT 1½ CUPS
Heat oven to 425°F. Rinse one 15-oz can low-sodium chickpeas and pat very dry with paper towels, discarding any loose skins. On a small rimmed baking sheet, toss chickpeas with 1Tbsp olive oil and spices (see below for our favorites). Roast until crisp, 35 to 40 minutes. If not eating immediately, let cool completely, then store in an airtight container up to 1 week.To re-crisp, heat at 425°F 8 minutes.
½ tsp ground cinnamon ½ tsp ground cardamom ¼ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp black pepper ¼ tsp kosher salt NUTRITION (per ¼ cup): 80 cal, 3 g pro, 10 g carb, 3 g fiber, 1.5 g sugars (0 g added sugars), 3.5 g fat (0.5 g sat fat), 0 mg chol, 125 mg sodium