Roasted Chickpeas

This recipe is for omnivores because I'm pretty sure every vegan makes roasted chickpeas on lazy days when they want to get their protein on with minimal cooking. I eat these by the spoonful right out of the oven, on salads, or as a snack. Add different seasonings for infinite roasted chickpea possibilities!

Roasted Chickpeas

• 1 cup cooked (or canned) chickpeas
• 2 teaspoons olive oil (I've played with the olive oil balance, and 2 teaspoons per cup keeps the outside crispy and the inside chewy. If you want to go sans-oil and just coat them in cooking spray, they still taste good but will be dry inside.)
• seasonings

1. Heat oven to 400F.
2. Coat chickpeas with the oil and spread on a baking sheet.
3. Bake for 15-20 minutes, depending on how crispy you want them. 
4. Remove from the oven, season, and eat immediately. They're best hot out of the oven.

Suggested Seasonings (some come from Mark Bittman's The Food Matters Cook Book )

• salt & pepper
• garlic salt
• cumin
• cajun seasoning
• toasted, crushed seeds (like sesame)
• curry powder or garam masala
• five-spice powder
• lemon juice 
• fellow vegans, any other good seasonings to try?