Canned chickpeas turn golden and crispy in a hot oven, then toss with garlic oil and dried herbs to eat as a snack or side. This keeps the hands-on time minimal and needs nothing but pantry staples.

Serves 2. 30 minutes, 5 at the stove.

About 1450 calories a serving, 64 g protein, 229 g carbohydrate, 45 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Drain and rinse one 15-ounce can of chickpeas, then pat them dry with paper towels.
2. Toss the chickpeas in a bowl with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried oregano. Spread them on a sheet pan in a single layer.
3. Roast for 20 to 25 minutes, shaking the pan halfway through, until they are golden brown and crispy.25 min
4. While they roast, mince 2 cloves garlic and warm it in a small bowl with 1 tablespoon oil and 1/4 teaspoon paprika. When the chickpeas come out, toss them with this garlic oil while they are still warm.

Note Swap dried herbs to taste—cumin and chili powder work well too. Leftovers keep in a covered container for three days; reheat in a 375°F oven for five minutes to re-crisp them. Serve alongside rice, yogurt, or raw vegetables, or eat as a snack.