3 tablespoons coconut oil
1 1/2 teaspoons freshly squeezed lemon juice
2 teaspoons dried dill
4 teaspoons onion powder
1 teaspoon sea salt
3 cups chickpeas, drained and rinsed (2 15oz cans)
1. Preheat the oven to 400 degrees. In a small saucepan, melt the coconut oil over low heat. Whisk in the lemon juice, dill, onion powder, and salt. remove from the heat, and cover to keep warm.
2. Rub the chickpeas between your fingers, discarding any loose skins (the chickpeas will not crisp in the oven if wet). Allow to dry on a kitchen towel. Place chickpeas in a large bowl and toss them with the coconut oil mixture.
3. Spread the chickpeas on a baking sheet lined with parchment paper and roast, stirring occasionally, until golden and crisp, 25-35 minutes.
4. Remove the chickpeas from the oven. Let them cool and serve at room temperature. Store in an airtight glass container at room temperature for up to one week.
Recipe cred Naturally Nourished cookbook