Roasted Chickpeas (2 Ways)

Preheat oven to 450ºF.

Drain chickpeas and rinse under cold water until the water runs clear. Spread out on a layer of paper towels and dry thoroughly. Remove skins if you wish; I didn’t remove them all, just any loose ones.

Line two rimmed baking sheet with parchment paper and spray liberally with nonstick cooking spray.

For the spicy chickpeas:

In a medium bowl, combine oil, chickpeas, Greek seasoning, cayenne pepper, paprika, and salt. Toss until chickpeas are fully coated.

For the sweet chickpeas:

In a medium bowl, combine oil, chickpeas, cinnamon, sugar, honey and vanilla. Toss until chickpeas are fully coated.

Place chickpea mixtures on separate baking sheets and spread in a single layer.

Bake for 45–55 minutes. Toss every 15 minutes to ensure even cooking. Chickpeas are ready when they are golden brown and crispy.

Transfer to paper towels and let cool slightly. Store chickpeas in an airtight container.