Chickpeas Roasted with Wild Herbed Chicken Spiced Rub

Mildly spicy Wild Herbed Chicken Spiced Rub are tossed together with  chickpeas and roasted for a satisfying snack, which pairs well with everything from a gin and tonic to a cold beer.  If you’re not having cocktails, these can be used in a salad in place of croutons or anywhere you want some crunch. 
Yield: 4 to 6 servings
2 cans chickpeas, rinsed
tablespoon extra-virgin olive oil
tablespoons Wild Herbed Chicken Spiced Rub
½ teaspoon Wild Herb Salt
Spread out chickpeas on a paper towel. Pat dry, then let dry for about an hour
Heat oven to 185C.  You can use an Airfryer for this recipe too, but adjust the temperature to 175C.
In a large bowl, add all ingredients, shaking to ensure the rub coats all the chickpeas.
Line a heavy rimmed sheet pan with parchment paper, and spread chickpeas evenly on the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes.
The chickpeas will continue to get crunchy as they cool.
Once cool they are ready to serve as a snack or perhaps add a lovely mayonnaise or aioli with them.
Store any cooled leftovers in an airtight container for up to a week - but they wont last this long!

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