Crunchy Paprika Chickpeas

 Made crunchy after time spent in the oven, these chickpeas get an extra kick thanks to hot or sweet paprika.

Ingredients

• 2 cans (15 1/2 ounces each) chickpeas
• 3 tablespoons olive oil, to coat
• 1 1/2 teaspoons coarse salt
• 1 teaspoon hot or sweet paprika

Directions

1. Preheat oven to 450 degrees. Drain and rinse chickpeas; pat dry with paper towels. Transfer to a rimmed baking sheet; toss with olive oil to coat. Spread in a single layer; roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.
2. Sprinkle with salt and paprika; roast 2 to 3 minutes more. Cool completely on a paper-towel-lined plate.