Nonstick cooking spray
2 cans (15 ounces each) chickpeas, rinsed and drained
2 tablespoons olive oil
1 1/2 teaspoons kosher or coarse salt, or more to taste
Here are two seasoning combos. These make enough for one 15-ounce can of chickpeas. When you want to use one of the seasonings, separate the oiled and salted chickpeas into two batches on the baking sheet. You can keep the chickpeas on one side as is and toss those on the other side with your choice of seasoning. Double the amounts if you want to season the full recipe. A mixture of 1/4 teaspoon chili powder and 1/4 teaspoon ground cumin; a mixture of 1 teaspoon minced fresh rosemary and 1/2 teaspoon finely minced garlic. You can store the chickpeas in a tightly sealed container for up to five days, although if you use fresh garlic you'll need to keep them in the refrigerator.