Use as a snack or on a salad, chickpeas are a good source of manganese and folate. They are also a very good source of magnesium, iron, copper, potassium, and thiamin.
- 2 cups canned chickpea 400 g, drained, rinsed and dried
- 2 tablespoons olive oil
- 1 clove garlic minced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black ground pepper
- ½ teaspoon kosher salt
Preheat the oven to 350°F (180˚C). Line a baking sheet with parchment paper.
Combine the chickpeas, olive oil, garlic, red pepper flakes, black pepper, and salt in a large bowl and toss to coat.
Transfer the chickpeas to the baking sheet and bake until golden and crisp, 40-45 minutes, shaking halfway through cooking.