1 GREEK TOASTED CHICKPEAS
Grind 1 teaspoon garlic powder, 1 teaspoon fennel seeds, and 1 teaspoon cumin seeds together. In a large bowl, add ground spices and 3 tablespoons of olive oil. Rinse 495g (3 cups) canned chickpeas and pat dry. Gently rub with a tea towel to loosen skins and remove as many as possible. Add chickpeas to oil and spice mixture and stir gently to ensure chickpeas are coated well. Bake on a tray on 200°C (400°F) for 40-45 minutes.