Rinse the chickpeas

• Drain the canned chickpeas in a colander.
• Rinse well under cold water and drain thoroughly.

Season the chickpeas

• Toss the chickpeas in a bowl with the olive oil, minced garlic and sea salt until evenly coated.

Spread on the tray

• Spread the chickpeas in a single layer on a parchment-lined baking tray.

Roast until golden and crispy

• Bake at 200 °C, stirring halfway through, until golden and crispy.

Finish and serve

• Sprinkle with more sea salt to taste.
• Eat straight off the tray or add to salads, bowls, pasta or soups.