1.5 - 2 cups chickpeas (a standard can will yield 1.5 cups, while the soaked method below will yield 2 cups)
1.5 - 2 Tbl avocado oil
salt and pepper to taste
Instructions
If you use canned chickpeas, chose a low-sodium, BPA-free brand (the lining of many canned products contains BPA, but some brands are making BPA-free versions, so try to find those if you can).
If you use dried chickpeas, measure 1 cup of dried chickpeas and place them in a large bowl with 3 cups of water. Let the chickpeas soak at room temperature for 24 hours. 1 cup of dried chickpeas will yield 2 cups of rehydrated peas.
After soaking (or opening a can) the chickpeas, drain and rinse them.
Pre-heat the oven to 450° F.
Once chickpeas are drained and rinsed, toss them with the avocado oil. Using avocado oil for this recipe is important, because it can withstand the high roasting temperature. Other oils (olive, coconut, etc. do not hold up as well).
If you desire, toss the chickpeas in a little salt and pepper after coating with avocado oil.
Spread chickpeas evenly onto a baking pan and place on a middle rack in the oven.
Bake at 450°F for between 25-35 minutes. Halfway through the cooking time, give the pan a good shake to rotate the chickpeas and ensure even cooking. Be careful to watch them closely for the last 5-10 minutes to ensure they do not burn. The chickpeas should be browned, with some darker brown patches.
Pull the chickpeas out of the oven and place into a bowl. Let them cool for a few minutes and then toss with your desired toppings!