- 2 cans chickpeas, drained
- 1 T cumin
- 1 T chili powder
- 1 t seasoning salt
- 1 T oil
- Drain chickpeas well and toss in oil.
- Mix in seasoning and spread them out on a large pan.
- Roast for 30-40 minutes at 450 degrees. Check on the chickpeas every 10 minutes and stir them.