Roasted Curry Chickpeas

Adapted from Cupcake Project

• 1 can (14 oz) chickpeas (garbanzo beans), drained
• 2 teaspoons olive oil
• 2 teaspoons yellow curry powder
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon salt

1. Line a baking sheet with parchment paper or Silpat
2. Bake at 450 F for 30 minutes.
3. THEN, put chickpeas in a bowl and mix in remaining ingredients

These should stay good 3-4 days in airtight containers. I’m going to try vacuum packing a few cups worth to get them into the second half of the road trip. I’ll let you know how that goes.

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