VEGGIE: Tuscan Herb Chickpeas
From our friend, Rebekah Fedrowitz, MHN
Holistic Nutrition Consultant & Food Blogger
- 2 cans chickpeas, drained and rinsed
- 2 tablespoons Tuscan Herb Olive Oil
- 1/2 teaspoon sea salt
- fine black pepper, to taste
- Preheat oven to 400o. Pat chickpeas dry with a paper towel. In a mixing bowl, toss chickpeas with remaining ingredients.
- Spread on a baking sheet and bake for 35-40 minutes, or until browned and crunchy, stirring every 10 minutes.