Rosemary Thyme Chickpea, Butter Bean and Almond Crunch

Steps

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment.
2. In a small bowl, make the herb mix: stir together the rosemary, thyme, oregano, garlic powder, black pepper and salt. Set it aside for later.
3. Spread the chickpeas and lima beans on a towel and pat them very dry, rubbing off loose chickpea skins so they crisp well.
4. In a large bowl, gently toss the chickpeas and lima beans with half of the olive oil, then spread them in a single layer on the sheet pan with space between them.
5. Roast for 25 minutes, gently shaking the pan halfway through.
6. Meanwhile, toss the almonds with the remaining half of the olive oil in the same bowl.
7. Add the almonds to the sheet pan, sprinkle the herb mix over the beans and almonds, and toss gently right on the pan to coat.
8. Roast 10 to 15 minutes more, until the chickpeas are golden and crunchy, the lima beans are crisp outside, and the almonds smell toasty; watch closely so the herbs don't scorch.
9. Turn off the oven and leave the pan inside with the door ajar for 10 minutes to dry further, then cool on the pan for 10 minutes; they crisp more as they cool.