Roasted Chickpeas with Olives and Capers
![Roasted Chickpeas with Olives and Capers](https://drperlmutter.com/wp-content/uploads/2021/06/Roasted-Chickpeas-with-Olives-and-Capers-740x389.jpg)
Ingredients
1 Tablespoon organic, unrefined coconut oil, melted
1 cup cooked chickpeas
¼ cup Kalamata (or other) olives, pitted
½ teaspoon capers
Instructions
Preheat oven to 450F and line a baking sheet with foil; set aside.
In a medium bowl, toss chickpeas with oil, then pour onto prepared pan. Bake 20 minutes, stirring chickpeas at 10 and 15 minutes.
Transfer chickpeas to a bowl, toss with olives and capers and serve immediately, or cool to room temperature and serve. The chickpeas will crisp a bit more if allowed to cool.