Red Wine Vinegar and Oil Roasted Chickpeas

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

Ingredients:

• 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

Directions:

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.

Serve hot!

~Sarah