|5 min||45 min||50 min||4|
|1 can (15oz)||Chickpeas, canned, drained (rinsed)|
|1 tbsp||Extra virgin olive oil|
|1 tsp||Lemon juice (for seasoning, optional)|
|1 dash||Salt and pepper (sea salt)|
1. Drain and rinse your can of chickpeas – then, dry them between a couple of sheets of clean paper towels. This will allow the olive oil to adhere to them. In addition, it will remove the skins of the chickpeas.
2. Next, place the dried, de-skinned chickpeas in a bowl and then add a couple of teaspoons of the oil. After this, cover a baking sheet in aluminum foil and preheat your oven to 425 degrees.
3. Put the oiled chickpeas on the baking sheet and then bake them for about forty minutes – they should be brown and crisp when they are taken out of the oven.