Ingredients
2 (15-oz.) cans chickpeas, drained and rinsed
3 tbsp. extra-virgin olive oil
1 tbsp. sesame oil
1 tbsp. soy sauce
1 tsp. McCormick red chili pepper flakes, or more to taste
McCormick sea salt to taste
1 1/2 McCormick paprika
Preparation
Step 1Preheat the oven to 425°. Remove the skins from the chickpeas and discard. Step 2In a deep bowl, combine chickpeas with the oils and soy sauce. Toss until well coated. Spread the chickpeas into a single layer on a 9 x 13-inch rimmed baking sheet.Step 3Bake, shaking the pan every 10 to 15 minutes, until the chickpeas are a deep golden brown, 50 to 60 minutes. Immediately transfer the hot chickpeas to a deep bowl. Season with the red chili pepper flakes, sea salt, and paprika; toss until well coated. Serve warm, or let cool completely and store in a tightly covered container in a cool dry place for up to 1 week.
