Smoky Chickpea and Watercress Salad [Vegan]

Roasted chickpeas were a favorite snack of my Italian grandmother who first introduced me to the savory protein-rich treat many years ago. To make Italian-style roasted chickpeas, simply toss cooked chickpeas with a little olive oil and roast them on a baking pan in a single layer for about 30 minutes, then season lightly with salt. These days you can find numerous spin-offs of classic roasted chickpeas that cloak the chickpeas with various spice blends and sauces from curry to tamari. I especially love these Smoky Chickpeas, a recipe I developed by tossing the chickpeas in a seasoning mixture that I generally use to make vegan bacon. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that, like their more scantily-clad Italian counterpart, make a terrific snack on their own. They can also be used to add interest to soups or cooked grains or other recipes where a smoky flavor is welcome. My favorite way to serve them is in this Smoky Chickpea and Watercress Salad with Mango and Avocado.