We adapted this recipe from one of our favorites from Lori Zachary over at Little White Apron. We love these tasty treats for so many reasons: they're nutritional powerhouses, perfect for snacking and make a great topping for salads and other dishes like Elen's Power Bowl. Make these your new secret snacking weapon!
1-15.5oz can chickpeas or garbanzo beans, drained and rinsed
2 tsp Rougarou
2 tsp Arbequnia Extra Virgin Olive Oil
Preheat oven to 400 ̊.
Dry chickpeas well with a paper towel and place in a bowl. Pour the Arbequina Extra Virgin Olive Oil over chickpeas and stir to coat. Sprinkle Rougarou over oiled beans. Stir well to make sure all chickpeas are well coated. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.