Notes: This is really good. I added a little more cranberries and wasabi peas than what’s listed. The only other thing I’d do different is make a double batch

Ingredients:
15 ounces chickpeas, drained and rinsed
⅓ cup dried cranberries
⅓ cup wasabi peas

Directions:
Preheat oven to 300 F. Line a cookie sheet with parchment paper and set aside. Drain and rinse chickpeas, patting dry with a clean cloth to remove excess moisture. Transfer chickpeas to baking sheet, arranging them in a single-layer. Spray with cooking spray, shake tray so chickpeas turn over and spray again. Repeat as necessary until all the chickpeas are well coated. Baked 40-60 minutes, until chickpeas are a deep golden and crunchy. After 25 minutes of baking, generously sprinkle with fine sea salt, shake chickpeas and sprinkle again. Continue to bake. Once baked allow to cool then mix with wasabi peas and dried cranberries as desired.

Source: The Happy Herbivore Cookbook