Easy and Naturally Vegan and Gluten Free
1 1/2 cups cooked chickpeas (using canned is quickest)
1 1/2 tablespoons olive oil
Salt (to taste)
1/2 teaspoon sumac
1/4 teaspoon paprika
Preheat oven to 350 degrees
Rinse chickpeas and pat dry
In a medium bowl toss together the chickpeas, olive oil, salt and any herbs and spices.
Lay out on a baking sheet
Bake for 45 minutes to an hour.
Let cool for at least 45 minutes
Best eaten within a few days.
Snack on them, add to a rice bowl, sprinkle them onto your salads.