Roasted Chickpeas with Olives and Capers

Roasted Chickpeas with Olives and Capers


1 Tablespoon organic, unrefined coconut oil, melted

1 cup cooked chickpeas

¼ cup Kalamata (or other) olives, pitted

½ teaspoon capers


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.

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