One day last week I was scrambling around trying to put a lunch together and was rather disappointed with the bowl of arugula and tomato staring back at me. That's when I remembered that I had a little leftover roasted chicken from the night before and some roasted chickpeas - and then I was way more satisfied. This chickpea (I call them garbanzo beans, too) trick is really rocking my world right now and Rylie loves them as well. I saw this recipe in the most recent issue of Everday Food. All you do is drain and rinse two cans of chickpeas and let them dry a little for 15 minutes on a paper towel lined baking sheet. Then, remove the paper towel and toss them with a good amount of olive oil and bake for 40 - 50 minutes at 425 degrees - until they are crunchy and brown. Let them cool and then season with salt and cinnamon. We snack on these by the handful, and add them to our more lackluster lunches. They are highly delicious and highly addictive - and it just so happens, an addiction to beans is a good thing to have.