Roasted Chickpeas

Ingredients:

• 1 (19 oz) can chickpeas, drained and rinsed
• 2 Tbsp Milanese Gremolata Infused Olive Oil
• 1 tsp ground cumin
• 1/2 tsp Himalayan Sea Salt

Directions:

1. Preheat the oven to 425 F. Line a rimmed baking tray with parchment paper. 
2. Place the chickpeas on the parchment paper, drizzle them with the olive oil, and roll them around to coat well. Sprinkle with the ground cumin and salt.
3. Bake for 25-30 minutes, or until golden brown and crisp. Remove from the oven and let sit for 1-2 minutes. Gently pick up with corners of the parchment paper, let all the chickpeas roll into the center, then pick up the sides gently and pour them into a serving bowl.
4. These are best eaten warm the night you make them, but they can be stored for a couple of days in an airtight container in the fridge. Enjoy!