- 4 cups cooked chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 2 teaspoons garlic salt
- Toss drained chickpeas with oil and garlic salt.
- Spread on a lightly greased 12 x 17-inch jelly roll pan.
- Bake in a preheated 425° degree oven for 50 to 60 minutes or until crispy and dry, stirring every 10 minutes.
- Allow to cool on the pan for 20 minutes. Makes about 2 cups.