- 2 (15-ounce) cans chickpeas, thoroughly drained and rinsed (about 3 cups)
- 3 tablespoons olive oil
- 3 Teaspoons Chili Lab Salt
- Heat the oven to 400°F and arrange a rack in the middle.
- Place the chickpeas in a large bowl and toss until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.
- It’s as simple as that!
