I love these oven roasted chickpeas. Perfect in bowls but also yummy on salads or as a little snack. The key is to dry them out a bit before you fry them to reduce popping and spitting. Store any extras in an airtight container in the fridge and then reheat in the oven (we use our toaster oven). WARNING: personal preference here, but not great when reheated in the microwave.

2 cans of chickpeas

2 Teaspoons garlic powder

2 Teaspoons onion powder

1/2 Teaspoon cayenne pepper

Olive oil

salt and pepper to taste

Preheat oven to 400 degrees. Rinse and drain chickpeas and dry them slightly with a towel. Place chickpeas on a parchment paper lined baking sheet. Toss with enough olive oil to coat and then sprinkle and toss with garlic powder, onion powder, cayenne pepper and salt and pepper. Bake until browned and slightly crispy.