RECIPE ONE: ROASTED CHICKPEAS (˶ˆᗜˆ˶)

Ingredients:

• 1 can of chickpeas
• Oil spray OR 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder (optional)

Directions:

1. If using an oven, preheat to 350°F. I use a toaster oven when I make it, but not everyone has one.
2. Line a small baking sheet with tinfoil.
3. Spray baking sheet with oil spray. If using normal oil, pour the oil onto the baking sheet and tilt the baking sheet to evenly cover the surface.
4. Open the can of chickpeas with a can opener and pour into a colander. Wash chickpeas thoroughly. Once washed, lightly shake the colander to drain excess water.
5. Dry the chickpeas by putting them onto a towel or paper towels and lightly patting dry. They do not have to be completely dry, but they should not be wet. If you don’t want to do this, you can also shake the colander more and wait for them to air dry (it just takes a while).
6. Put the chickpeas on the baking sheet. Lightly shake the baking sheet left and right to coat the chickpeas in the oil and spread them out.
7. Add all of the spices, making sure to sprinkle them evenly across the surface of the chickpeas. The measurements do not have to be exact (I just eyeball as much as needed to coat the surface) but I added the measurements above in case you are unsure.
8. Put the baking pan into the oven and set a timer for around 20 minutes. If using a toaster oven, put the setting on toast and put the toaster dial as far as it can go.
9. When ready, take the baking sheet out with a baking mitten or towel, transfer to a plate or bowl or anything else, and enjoy!