This makes a nice alternative to cashews or peanuts at a cocktail party
2 (15 ounce) cans chickpeas
1-2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper

1. Drain and rinse the beans, pat dry and toss with the olive oil, salt, and pepper. Spread on a cookie sheet and roast at 400 degrees for thirty minutes. Stir with a wooden spoon every ten minutes to rotate beans for even browning. Cool slightly before serving. Can be made two days ahead, cool completely and store in an airtight container. If they get soft, re-crisp by heating in a 400 degree oven for 5- 10 minutes.

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