Here's a satisfying snack to have on hand when the munchies strike. They're even delicious on top of a salad instead of croutons. Made with herbs from the Mediterranean and extra virgin olive oil, they store well in an airtight container for about two weeks.

Ingredients:

2 cans organic chickpeas drained and rinsed

2 tbsp olive oil

1 tsp galic powder

1 tsp ground cumin

1 tsp smoked paprika

salt and pepper to taste

Directions:

1. Preheat the oven to 425 degrees F.
2. Drain and rinse 2 cans of chickpeas. Pat them dry with a paper towel.
3. In a large bowl, combine the chickpeas with olive oil and spices.
4. Spread the chickpeas out on a baking sheet lined with parchment paper.
5. Roast the chickpeas in the oven for 20 to 25 minutes or until crispy and golden brown.
6. Remove from the oven and let cool for a few minutes.
7. Serve as a snack or as a topping for salads.