This is really simple. But these crispy roast chickpeas are a great snack. They also make a great addition to salad, or work as a garnish on top of curries. Tonight I ate half in a simple (really filling! salad), and I'm saving the rest to snack on during 'Las Vegas'.
1 can chickpeas, rinsed and drained
2 Tablespoons olive oil
A generous amount of rock salt.
Heat the oven to 200 degrees C. Mix everything together, until the chickpeas are coated. Then spread them out on a cookie tray, and roast for 20 minutes until crispy. Of course, you could add any herbs or flavourings you like. Check on them every so often, and shake the tray a bit so they roll around and cook evenly.