Crunchy Roasted Chickpeas
2 cans chickpeas; drained
1 tablespoon Taco or southwest seasoning
1 teaspoon Course Salt
2 tablespoons Olive oil
Set an oven rack at the highest position and preheat the oven to 425°F. Line a cookie sheet with aluminum foil for easy clean up.
Rinse canned chickpeas. Drain in a large colander for 15 minutes to remove as much moisture as possible.
In a large bowl, mix together all the ingredients, tossing gently to coat chickpeas.
Arrange in a single layer on the baking sheet.
Cook for 16 minutes. Remove cookie sheet from oven and careful stir chickpeas to ensure even cooking. Place back in oven and cook 16 more minutes.
Remove from oven and let cool for 15 minutes.