I made a large batch for topping large lunch salads. Delicious tasting, creamy inside, crispy on the outside.
Red Wine Vinegar and Oil Roasted Chickpeas
- 2 15 ounce cans chickpeas (garbanzo beans)
- 2 Tbsp canola oil
- 2 Tbsp red wine vinegar
- 2 tsp Italian herb seasoning blend
- ¼ tsp ground black pepper
- Salt to taste, if desired
Preheat the oven to 400°.
Rinse and drain the chickpeas and add to a large mixing bow. Add everything else and toss gently to mix.
Spread out on a baking sheet and bake for 20 minutes.