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Until recently, my chickpea consumption--such as it was--existed squarely within the scope of salads and hummus. I liked them well enough, but wasn't so crazy about them...that is, until I put them in the oven.

I'm talking about roasted chickpeas, which might just be your new go-to snack. Making them is beyond easy. All you do is rinse a can of chickpeas in a colander, then pour them onto a rimmed baking sheet lined with a paper towel and shake the pan lightly to dry the chickpeas off. Gently pull the paper towel out from under the chickpeas and pour a tablespoon or so of olive oil over them, and move the pan from side to side again so they're coated. Bake at 450 degrees for a half-hour to 40 minutes, sliding the pan around during cooking once or twice. They're done when they are slightly puckered and blistered.

Like popcorn (another beloved, fiber-rich snack), you can tweak the recipe to suit your taste. More or less salt, spicy or sweet, lots of flavoring or barely any at all. Cayenne, garlic salt, chili powder, garam masala, and cumin are all excellent. Sprinkle whatever you're using on the chickpeas while they are still hot and enjoy them warm--they'll taste crispy on the outside and soft on the inside. And like me, you'll never go back to just eating them in salads or hummus again.

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