Peanut Roasted Chickpeas

• 15 ounces chickpeas garbanzo beans
• 3 teaspoons peanut flour 12%-fat, like PB2
• 1/4 teaspoon salt to taste

1. Drain and rinse chickpeas in a colander until water runs clear. Let drain for 10-15 minutes until mostly dry.
2. Preheat oven to 375, line a baking sheet with tinfoil and spray with cooking spray.
3. Use a paper towel to further dry the chickpeas if they are still wet.
4. Place the chickpeas into a medium sized bowl and spray with cooking spray.
5. Add PB2 powder and salt and toss to coat.
6. Spread chickpeas into one layer on the baking sheet and bake for 45-55 minutes, shaking the pan every 15 minutes. Watch them closely near the end so they don't burn.
7. Take one chickpea out at the 45 minute mark to test. They should be dry and crunchy with no moisture left on the inside, but don't let them burn.

chickpeas garbanzo beans, peanut flour, salt

Taken from www.yummly.com/recipe/Peanut-Roasted-Chickpeas-1669415 (may not work)