Author Angela Litzinger at test.angelaskitchen.com
215 oz cans chickpeas, drained and rinsed well
1 1/2teaspoonscoarse sea salt
Preheat oven to 450 degrees F. Pat dry chickpeas with lint-free clean dish towel or paper towels. Put chickpeas on a rimmed baking dish. Drizzle chickpeas with olive oil. Toss chickpeas to coat evenly. Spread chickpeas evenly on baking sheet into a single layer. Bake for 30 to 45 minutes, stirring avery 15 minutes until chickpeas are beep golden brown and crispy.
Sprinkle chickpeas with salt and paprika. Toss around to evenly coat with spices. Allow to roast for 3 more minutes. Remove baking pan from oven and allow to cool completely.
Freeze in an airtight container until ready to serve. You can also freeze in snack sized portions. Label and freeze.
To serve: Allow chickpeas to thaw to room temperature and serve.