2 (15.5 oz.) cans chickpeas, rinsed, drained and patted dry
Preheat oven to 400 degrees F.
Arrange racks in top and bottom thirds of oven. Stir together oil, chili powder, cumin, salt and cayenne in a large bowl. Add chickpeas and toss to coat.
Divide chickpeas between two large rimmed baking sheets. Bake, shaking pans occasionally and rotating pans from top to bottom shelves after 20 minutes, until chickpeas are browned and crisp, about 35 to 40 minutes. S
erve warm or at room temperature.
Serving Size: 1/3 cup • Calories: 141 • Fat: 4 g • Carbs: 2 g • Fiber: 5 g • Protein: 6 g • WW Points+: 3 pts