Smoky Chili Roasted Chickpeas

Ingredients

• 2 cans (15 oz each) canned chickpeas, drained and patted dry
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp honey(optional)
• 1 tbsp fresh lime juice(optional)

Instructions

1. 1

   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Pat the chickpeas completely dry with paper towels, removing any loose skins.

3. 3

   Toss chickpeas with olive oil, smoked paprika, chili powder, cumin, garlic powder, and salt until evenly coated.

4. 4

   Spread in a single layer on the baking sheet.

5. 5

   Roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.

6. 6

   Drizzle with honey and toss with lime juice, then roast 5 more minutes for a glossy finish.

7. 7

   Cool completely on the pan — they crisp up further as they cool. Store in an airtight container up to 3 days.