Ceci abbrustoliti are classic snack. The rudimentary recipe
calls for nothing but oil and salt. Nothing wrong with that. But adding herbs or aromas may improve the outcome. Whether this is breaking with tradition is a trifle overstated. The results are spectacular and hence legitimated.As stated above, rosemary
is a winner. But so is finely chopped lemon zest. Very interesting is the adding of paprika powder. And cayenne pepper. May we suggest black pepper and lemon. Highly addictive indeed.The recipe calls for dried chickpeas. Can you use a can? Sure. Make sure to rinse the ceci and double the amount. Canned chickpeas are usually heavily salted. So do not add any while toasting.Ceci abbrustoliti are perfect to go along an aperitif.