1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed
1-2 tablespoons olive oil
Sea salt, to taste
Dill, to taste
Heat oven to 400°F. Line cookie sheet with foil. Pat chick peas dry with paper towel; place on cookie sheet. Drizzle with oil and sprinkle with sea salt.
Roast 35 to 40 minutes or until crispy.
Pour chick peas into medium bowl. Sprinkle with more sea salt, and dill; toss to coat.
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