Preheat conventional oven to 400°F.

For Chickpea Mixture: Drain the chickpeas in a colander and thoroughly rinse with cold water to remove the can liquid from chickpeas. Completely pat dry the rinsed chickpeas. Place the dried chickpeas in a mixing bowl. Add vegetable oil and sea salt, and toss to evenly combine.

Place the chickpeas on an aluminum foil-lined sheet pan, spreading the chickpeas out evenly across the pan. Bake for approximately 30 minutes, pausing to shake the pan from time to time to evenly cook the chickpeas.

Baked chickpeas should have an even roasted color, remain whole and be crunchy in texture throughout (not soft inside).

Remove the baked chickpeas from the oven (reserving the aluminum foil lined pan) and place in a mixing bowl.

For Honey Mixture: Immediately add the sourwood honey to the baked chickpeas and stir with a spoon to coat. Add the poppy seeds, white sesame seeds, caraway seeds, garlic and onion flakes and pepper to the chickpeas, then stir to evenly combine.

Immediately place the seasoned chickpeas back on the reserved aluminum foil lined sheet pan and bake, at the same 400°F, for approximately 10 more minutes. Remove from oven and allow chickpeas to cool to room temperature.

Finished chickpeas should be very crispy, golden glazed and fully coated by the ingredients.

Serve and enjoy!

Recipe courtesy of Chef Rob Corliss, made for the National Honey Board