- Ingredients: one 15 oz can of chickpeaas drained and rinsed, 1 tbsp extra virgin olive oil, 1/2 tsp kosher salt, 2 tbsp sweet chili sauce, 1 tsp grated lemon and 1 tsp flaky sea salt.

- Method:

• Preheat the oven to 425°. Spreaad the drained chickpeas on a clena kitchen towel in a sngle layer and let dry for 10 minutes.
• Combine the chickpeas, olive oil and kosher salt in a bowl and toss to coat. Transfer to a rimmed baking seet and spread in a single layer. Roast, stirring every 10 minutes until golden brown, dry and crispy on the outside and soft in the middle, 20-30 minutes.
• While still hot, toss the chickpeas with the cili sauce and lemon zest and sprinkle with flaky sea salt. Serve warm.