- 2 cups cooked chickpeas
- 1 Tablespoon olive oil OR coconut oil
- 1 Tablespoon of Braggs liquid aminos
- 1 Tablespoon fresh squeezed lemon juice OR apple cider vinegar
- ½ teaspoon fine grain sea salt
- Preheat oven to 375F.
- Mix all ingredients together, place on a parchment paper covered baking sheet and roast for about 40-45 minutes.
- Store in a mason jar in the fridge for up to a week.