Lately I’ve been taking my salads to another level at lunchtime.  I made a batch of roasted chickpeas this weekend and they are little bites of deliciousness.  Roasting them with your favorite spices adds another dimension of flavor to the chickpeas.  I’ve seen a lot of recipes with cumin and cayenne, but I opted for a blend of sea salt, pepper, rosemary, garlic and sage.

Ingredients:

• 2 cans chickpeas drained and rinsed
• 1 tablespoon extra virgin olive oil
• 1 tablespoon dry seasoning mix (sea salt flakes, black pepper, rosemary, garlic and sage)

Directions:

• Preheat the oven to 425 degrees
• Toss the chickpeas with olive oil and seasoning and spread out on an aluminum foil lined cookie sheet
• Roast in the oven for 30 minutes