- 1 (12-ounce) can chickpeas, drained
- 2 tablespoons olive oil
- Lesley Elizabeth Wicked Good Salt (you can use regular sea salt and garlic salt if you prefer)
- Preheat oven to 450°F.
- Rinse and drain the chickpeas, then blot dry with a paper towel. In a medium-sized bowl, toss the chickpeas with olive oil and season to taste with salt and garlic.
- Spread on baking sheet and bake for about 25 minutes or until chickpeas are browned and crunchy. Watch them carefully towards the end, as they can burn very fast!