Easy, healthy, and delicious. These little guys are great on salads, in grain bowls, or just as a snack on their own! I made these originally to go on top of my BEETS & BURRATA WITH SMASHED PISTACHIO VINAIGRETTE & CRISPY CHICKPEAS but the sky is really the limit with them. I think they are best the day you make them but you can still enjoy them days after.
You will need:
1 15.5 oz can of chickpeas (drained and rinsed)
Olive Oil
Salt
Pepper
Pecorino Romano
Preheat your oven to 350 F and arrange the oven rack in the middle position of the oven. Place drained and rinsed chickpeas on a kitchen towel or stack of paper towels to thoroughly dry your chickpeas.
Toss chickpeas with olive oil, salt, pepper, and a sprinkling of Pecorino Romano. Arrange chickpeas on a baking sheet, making sure to give them space. Bake for 30-45 min until golden brown but not burned. Remove from oven and set aside until ready.
