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2 15-ounce cans chickpeas, drained
1 tablespoon extra-virgin olive oil
2 teaspoons Cajun spice mix
1 teaspoon granulated garlic
1/2 teaspoon dried oregano, crumbled
Preheat oven to 450° F. Place chickpeas and olive oil in a resealable plastic bag. Close bag and shake until chickpeas are coated with oil. (Not all the oil will be absorbed.) Place oiled chickpeas on a rimmed cookie sheet, then roast, occasionally turning with a spatula, until golden and crisp, about 45 minutes. Transfer roasted chickpeas to a serving bowl and toss with remaining ingredients. For best crunch, serve immediately.