Says Mom, Chrissy Carlile, "Sammy and Athena love these roasted chickpeas!"

• Soak overnight (or 8-12 hours) a package of dry chickpeas (garbanzo beans) and drain.
• Spread chickpeas on a large cookie sheet.
• Bake in a preheated 350 degree oven for ten minutes.
• Stir well and bake for ten more minutes.
• Stir again and bake for ten more minutes for a total of thirty minutes.
• Check for doneness and bake for an additional ten minutes if necessary.
• Remove from oven and allow to cool.

They become crisp and crunchy after air drying for half an hour.

• Shake two cups of soaked and drained chickpeas in a gallon-size Zip-Loc bag with a quarter cup of grated Parmesan cheese and a quarter to a half teaspoon of ground cayenne pepper (depending on how hot you like them).
• Spread coated chickpeas on a large cookie sheet.
• Bake in a preheated 350 degree oven for fifteen minutes.
• Stir well and bake for fifteen more minutes.
• Remove from oven and allow to cool.

They become crisp and crunchy after air drying for half an hour.

These spicy, roasted chickpeas are a healthful snack for both birds and owners. Try them on salads as a substitute for bread croutons.