Spicy Roasted Chickpeas

I just made a double batch of these snacky-crunchy-salty-spicy-toasty-tasty bits of yumminess on Saturday, supposedly for my daughter's school lunches this week. I wasn't terribly surprised to find them ALL gone this morning. Indian spiced, crunchy roasted chickpeas. You know they're the same as garbanzos, right?

Yes, I realize there are 565767 versions of these in every veggie cookbook and blog out there, I have no idea where I got the original idea.

Crunchy-Spicy Roasted Chickpeas

-- 2 cups cooked chickpeas, drained well and blotted dry
(Note: I have always cooked my own chickpeas/garbanzos from dry beans, so I have no idea how this would work with canned, but I am sure they'd be much the same..)
-- 2 tsp. olive oil
***
-- 1/2 tsp. Indian Black Salt (which adds a rich smoky, sulphuric Indian taste, or just use regular salt if that's all you have...)
-- 1/2 tsp. cumin
-- 1/2 tsp. onion powder
-- 1/2 tsp. fresh ground black pepper
-- 1/2 tsp. chili powder
-- 1/4 teaspoon cayenne pepper (or less if you don't like things too spicy)
***Pretty much, just use 2 - 3 teaspoons of whatever spices you like. These just happen to be our favorites.

Preheat oven to 400 degrees.
Toss the chickpeas with olive oil in a bowl, until coated. Then sprinkle on seasonings and spread chickpeas on a nonstick bakingsheet.
Bake for 30-40 minutes or until golden brown and crisp, stirring several times.

These make a great snack, salad topper, soup "crouton" or lunch-box staple. Try them and see how long they last around your house?!?