Crunchy Chickpeas

• 2 (15-ounce) cans unsalted chickpeas (garbanzo beans), rinsed and drained
• 1 tablespoon ground sumac
• 1/2 teaspoon popcorn salt or other fine salt
• 1/4 teaspoon ground red pepper
• 2 tablespoons olive oil
• 2 teaspoons red wine vinegar

1. Preheat your oven to 375u0b0.
2. Place the chickpeas on a baking sheet and bake in the oven for 10 minutes to dry them well.
3. Combine the sumac, the salt, the red pepper, and the olive oil in a medium bowl. Transfer the chickpeas to the bowl and toss.
4. Return the chickpeas to the baking sheet.
5. Bake at 375u0b0 for 55 minutes or until crisp and browned, stirring occasionally.
6. Transfer the chickpeas to a serving bowl and sprinkle with red wine vinegar. Serve immediately. Or if you're making these ahead of time, omit the vinegar and store the chickpeas in an airtight container.

unsalted chickpeas, ground sumac, popcorn salt, ground red pepper, olive oil, red wine vinegar

Taken from www.myrecipes.com/recipe/crunchy-chickpeas-0 (may not work)