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INGREDIENTS:
2 Tbsp Pasolivo Garlic-Lemon Olive Oil
1 15-ounce can Chickpeas, drained and rinsed
1/2 tsp. Pasolivo Pacific Blue Kosher Sea Salt
1-1/2 tsp. Pasolivo Central Coast Curry
2 Tbsp Pasolivo Garlic-Lemon Olive Oil
1 15-ounce can Chickpeas, drained and rinsed
1/2 tsp. Pasolivo Pacific Blue Kosher Sea Salt
1-1/2 tsp. Pasolivo Central Coast Curry
DIRECTIONS:
Dry Chick peas with towel. Toss with Pasolivo Olive Oil. Place on parchment lined baking sheet and bake at 400 degrees for 25-40 minutes, stirring every 10 minutes. Time varies depending on the size of the chickpeas. Bake until crisp. Place into a bowl and toss with salt and spices. Serve warm. They get chewy when cooled but are still delicious.
Dry Chick peas with towel. Toss with Pasolivo Olive Oil. Place on parchment lined baking sheet and bake at 400 degrees for 25-40 minutes, stirring every 10 minutes. Time varies depending on the size of the chickpeas. Bake until crisp. Place into a bowl and toss with salt and spices. Serve warm. They get chewy when cooled but are still delicious.
