• 1 can (15 ounces) chickpeas (garbanzo beans)
• 1 Tablespoon extra virgin olive oil
• 1 1/2 teaspoons Sriracha sauce*
• 1 teaspoon lime juice (1 lime)
• 1/2 teaspoon sea salt
• 1 Tablespoon fresh cilantro, chopped
• 1 teaspoon grated lime zest (1 lime)

Rosemary and Sea Salt Roasted Chickpeas

• 1 can (15 ounces) chickpeas (garbanzo beans)
• 1 Tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt
• 1 1/2 Tablespoons fresh rosemary, chopped

Preheat oven to 400°F. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off. In a large bowl, whisk together olive oil, sea salt, and rosemary.

Honey Roasted Chickpeas

• 1 can (15 ounces) chickpeas (garbanzo beans)
• 1 Tablespoon extra virgin olive oil
• 1 1/2 Tablespoons honey
• 1 teaspoon brown sugar
• 1/8 teaspoon sea salt

Preheat oven to 400°F. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off. In a large bowl, whisk together olive oil, honey, brown sugar, and sea salt. Add chickpeas to the bowl and toss to coat.

Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan.

Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Allow to cool and serve. Best eaten warm.