Roasted Chickpeas

I've got another healthy snack to add to the roster:  Roasted Chickpeas!  They are crunchy and addictive and you should definitely try them.  Flavor them any way you want using savory and/or sweet seasonings.  Lately I've been using a similar spice combination that I do for the Spiced Almonds. I'd like to experiment with a sweet version too (brown sugar, cinnamon, pinch of nutmeg, pinch of cayenne pepper).

Sooo, where can I buy chickpeas in bulk? 

Side Note: I did a cost comparision of dried vs canned and it was cheaper to get the canned chickpeas.  I thought that was interesting so until I can prove otherwise, I'm going with canned.  Less work and less money!

UPDATE: Roasted chickpeas taste great on a salad!

Roasted Chickpeas
Original Recipe
Yield: 8 servings (about 4 cups)

4 cans chickpeas, drained and rinsed
2 Tbsp olive oil
2 Tbsp of any seasonings (I've been using about 2 tsp cumin, 2 tsp salt, 1 tsp garlic powder, 1 tsp hot chili powder)

Preheat oven to 400 F.  Line two rimmed cookie pans with foil.

Lay a dish towel (or paper towels) over the sheet pans.  Dump the rinsed chickpeas onto the towels and give them a rub to remove some of the water.  If any of the papery skins fall off, remove them.  Mix the chickpeas, olive oil and seasonings in a large bowl to coat evenly, then divide between the two sheets.

Bake for 35-45 minutes, or until the insides of the chickpeas are dried out.  Stir occasionally, and keep an eye on them toward the end so they don't burn.