Step 1

Preheat your oven to 425 degrees F.

Step 2

Drain and rinse two 15-ounce cans of chickpeas. Spread them in a single layer on a clean dish cloth and roll them in the cloth to dry them off. Transfer to a baking sheet. Add ½ cup of large capers, drained (this is really to taste, so add more / less if you prefer).

Step 3

In a small bowl, whisk together ¼ cup olive oil, 1 tablespoon dijon mustard, 2 teaspoons honey, ½ teaspoon freshly ground black pepper, and a pinch each of ground coriander, ground cumin, and paprika.

Step 4

Pour over the chickpeas and the capers and toss to coat.

Step 5

Bake for 30 minutes until browned and crisped, stirring once when half of the roasting time has passed. The longer you roast the chickpeas, the crunchier they get. I personally enjoy a mix of crunchier and less cooked chickpeas, but you can experiment per your preferences.