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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

In a medium-sized bowl, combine the drained, rinsed, and very dry chickpeas with tahini, olive oil, garlic powder, and salt. Toss thoroughly until the chickpeas are evenly coated with the mixture.

Spread the coated chickpeas in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will prevent them from getting crispy.

Bake for 25-30 minutes, stirring halfway through, until the chickpeas are golden brown and delightfully crispy. Keep a close eye on them during the last few minutes to prevent burning.

Remove from the oven and let cool slightly before serving. They will become even crispier as they cool. Enjoy your crunchy snack!


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

In a medium-sized bowl, combine the drained, rinsed, and very dry chickpeas with tahini, olive oil, garlic powder, and salt. Toss thoroughly until the chickpeas are evenly coated with the mixture.

Spread the coated chickpeas in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will prevent them from getting crispy.

Bake for 25-30 minutes, stirring halfway through, until the chickpeas are golden brown and delightfully crispy. Keep a close eye on them during the last few minutes to prevent burning.

Remove from the oven and let cool slightly before serving. They will become even crispier as they cool. Enjoy your crunchy snack!
