- 2 (15-ounce) cans chickpeas, drained, rinsed, patted dry
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon kosher salt
- Preheat oven to 425°F. Toss chickpeas with oil, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake until crisp and golden brown, 35–40 minutes.