Crunchy, spicy, and finished with a hit of fresh oil. You'll eat the whole batch standing at the counter.

Ingredients

• 1 can chickpeas (15 ounces), drained and rinsed
• 1 tablespoon olive oil (for roasting – can use SELMA)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1 tablespoon SELMA Extra Virgin Olive Oil (to finish)

Directions

1. Toss 1 can chickpeas with 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon chili powder, and 1/4 teaspoon salt.
2. Spread on a baking sheet and roast at 400°F for 20 to 25 minutes, shaking once.
3. While still warm, drizzle the chickpeas with 1 tablespoon SELMA Extra Virgin Olive Oil and toss.