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1 can chickpeas 2 teaspoons olive oil 1 teaspoon cinnamon 1 1/2 teaspoons brown sugar 1/4 teaspoon salt Place chickpeas on a baking sheet lined with parchment paper. Bake at 450 F for 30 minutes. Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients. Store in an air-tight container. Like popped corn, the chickpeas are never as good the next day.
Sweet and salty roasted chick peas! These were really yummy! I also made a salty and spicy set with olive oil, cayenne pepper, salt, garlic powder, and cumin. Yummy!