3 cups boiled chickpeas
1 tsp paprika
1 tsp cumin powder
Salt to taste
1 tbsp of olive oil.
Toss the chickpeas with olive oil, paprika, ground cumin and salt. Spread the chickpeas on a baking sheet evenly. Roast for 20 minutes, stirring occasionally.
Place in a airtight container and store in the refrigerator for up to one week.
You can eat them as they are, you can put them on top of your pizza, in your salad or anything you desire.