• 2 cans (15.5 oz. each) drained chickpeas
  • 2 Tbsp J.Olive Co. extra-virgin olive oil
  • 1/4 tsp each kosher salt and freshly ground pepper
  • 1/2 tsp chili powder (optional)


  1. Preheat oven to 400°.
  2. On a rimmed baking sheet, toss chickpeas, extra-virgin olive oil, kosher salt and freshly ground pepper, and chili powder (optional).
  3. Roast, stirring occasionally, until golden and crisp, about 35 minutes.


Recipe from