MEXICAN ROASTED CHICKPEAS

Ingredients

• 450 g Chickpeas, canned, drained, rinsed, MRSJP
• 1 pinch Sea salt flakes
• 1 pinch Black pepper, ground
• 9 g Mexican seasoning, mild, Coles

Method

1. Preheat oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
2. Pat chickpeas dry with a paper towel. Place chickpeas in a mixing bowl, add the Mexican seasoning, sea salt, and black pepper. Mix until chickpeas are evenly coated.
3. Spread the chickpeas across the baking sheet. Bake for 20 minutes, tossing halfway through.
4. Let cool before storing in an airtight container in the fridge.