1 can organic chickpea - drained and rinsed
1 tbs lemon juice
1 tbs low salt gluten free tamari sauce
1/2 tbs olive oil
1/2 tbs sunchoke syrup or yacon syrup (optional)
Preheat oven to 400F. Mix all the ingredients together in a bowl. Place in one layer on a baking sheet, preferably lined with a non-stick liner - see below*. You don't need the sun choke or yacon syrup, but it is a great source of prebiotics and yummy. As you pour it on the baking sheet, there seems to be quite a bit of liquid but don't worry, the chickpeas soak it up as they roast. Roast for 25 minutes, stirring once half way through. The chickpeas will be nicely golden and the liquid absorbed.
Serve them warm or cold as an appetizer/snack or as a protein source for a dish, such as sprinkling on a salad or with roasted veggies.
I'm traveling up to Canada this week, so these are going to be my snack for the plane journey….as long as I don't eat them beforehand!!!
*For my non-stick liner, I use bake-o-glide which comes from England. Its a reusable sheet, you cut it to the size of your dishes and it makes washing up easy but also browns food nicely, even if you aren't using much oil.
The sheet is thinner than a silpat - and you can get the roll on Amazon. It lasts for ages……a year or so and I cook a lot! I use it on everything, so give it a try.
Let me know if you like the chickpeas. Kids love them too.