• 1 15.5 oz Can of Goya© Chickpeas/Garbanzo Beans (about 1 4/5 cups)
• 1 1/2 Tablespoons Canola oil
• 1/4 Teaspoon salt

Drain and rinse the chickpeas. Rub the chickpeas thoroughly dry with paper towels, their outer skins may come off and this is to be expected. Preheat the oven to 375°F. Toss the chickpeas with the oil. Put the coated chickpeas on a rimmed baking sheet in a single layer and evenly sprinkle with the salt. Bake the chickpeas on the lower middle rack until they are golden brown and crunchy, this should take around 45 minutes or longer depending on your oven and moisture content of the chickpeas. Stir them every 15-20 minutes. Watch them after the 30 minute mark because they can burn easily. If you notice some are done before the rest, just remove them and let the others finish cooking. Once they are out of the oven, let them cool off then place them into an airtight container. You can use other brands of Garbanzo Beans, but Goya© has the lowest sodium I could find.

*I have not included potassium because I was unable to find the amount of potassium in all of my ingredients.