Three-Flavor Roasted Chickpeas

Ingredients:

Chickpeas

• 3 cans of chickpeas (425g each)
• 3 tablespoons of vegetable oil

Taco Seasoning

• 3/4 tsp chili powder
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp granulated garlic
• 1/4 tsp granulated onion

Vinegar-Lime Dressing

• 2 tsp distilled vinegar
• Zest of 1 lime

Onion-garlic seasoning

• 1 teaspoon granulated garlic
• 1 tsp granulated onion

Preparation:

1. Preheat oven to 200°C.
2. Lay several layers of paper towels on a work surface. Rinse the chickpeas in a colander and shake off as much water as possible. Transfer to paper towels, layer more paper towels on top, and then gently pat dry. Remove any loose skins from the chickpeas. Place the chickpeas on a large rimmed baking sheet and let them sit at room temperature for at least 30 minutes.
3. Roast the chickpeas, stirring occasionally to prevent burning, until they are slightly wrinkled and quite crisp, about 45 minutes. Start checking after about 35 minutes to make sure they don't burn.
4. Meanwhile, prepare the spice mixtures:
   
   Taco Seasoning
   In a small bowl, combine chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt.
   
   Vinegar and lime dressing
   In a small bowl, combine vinegar, lime zest and 1/2 teaspoon salt.
   
   Onion-garlic seasoning
   In a small bowl, combine granulated garlic and onion with 1/2 teaspoon salt.
5. When the chickpeas are done, divide them evenly into three portions and place them in bowls. Toss each portion with 1 tablespoon of vegetable oil, then add one type of seasoning to each bowl.
6. Return the chickpeas to the baking sheet, one at a time. Roast them for 3 minutes to lightly toast the seasonings. Let them cool completely on the baking sheet on a wire rack for about 30 minutes, then transfer to containers and seal tightly. The chickpeas can be stored for up to 24 hours; they will soften slightly.