Black Seed Oil Roasted Chickpeas

Crispy roasted chickpeas with a peppery, earthy edge from black seed oil.

INGREDIENTS

• 1 can chickpeas, drained and dried
• 1 tbsp Balsam Black Seed Oil
• 1/2 tsp cumin
• Salt

METHOD

1. Preheat oven to 400°F (200°C).
2. Toss the chickpeas with black seed oil, cumin, and salt.
3. Roast for 25–30 minutes, shaking the pan halfway, until crisp.

Dry the chickpeas thoroughly before roasting — any leftover moisture steams them instead of crisping them.