roasted chickpeas
i found this recipe over at bethanyactually.com and finally got around to trying it. i’ve been looking for some new snacks that are easy to make and this is really easy. the only hard part is watching the chickpeas to make sure they don’t burn. the link to bethany’s post is http://bethanyactually.com/yummy-and-healthy-roasted-chickpea-snacks/
you need:
one 15oz can of chick peas
1Tbsp olive oil (i ended up using regular veggie oil since i was out of olive oil)
1-2 Tbsp worcestershire sauce (i used 2TBSP)
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
drain the can of chick peas, then rinse and drain again. lay them out on paper towels to dry. i didn’t let mine dry much, and i should have at least patted them dry, but i didn’t.
turn the oven to 400 degrees.
mix the rest of the ingredients in a pan and heat them up. toss in the chick peas and stir to coat them well. this is where having dry chick peas would have been helpful since the sauce doesn’t coat wet chick peas. once they are coated, spread out on a foil lined cookie sheet/jelly roll pan. make sure it has a lip all the way around or you will have little chick peas rolling all over the place. now if you are like me and don’t wait for the chick peas to dry, you can pour the sauce that didn’t stick to them over the top of them once they are on the baking sheet. even if they were dry, pour any remaining sauce over top anyway. 
put them in the oven to roast for 45 minutes making sure you stir them every 10 minutes.
mine were done at 40 minutes.