>Lemon-Tamari-Parma Roasted Chickpeas

>I’m fairly certain it’s not exactly a secret that I’m madly in love with/addicted to the magical chickpea. Last week I gave myself a break from them; because I’m afraid I’ll fall out of love with them. My favorite way to eat chickpeas is to roast them. They come out firmer, you can eat them like trail mix, and they’re portable.

This is my favorite way to roast them.

First; cook 2 cups of dried beans OR just open 2 cans of beans, drain them, and make the dressing below.

Dressing:
3 T olive oil
2 T lemon juice
1 T tamari sauce
1 t garlic powder
1/2 t hungarian paprika
lots of black pepper
2 T parma

Combine well to make a dressing in a medium sized bowl with a lid. Add chickpeas, and combine well. Allow this mixture to “marinate” in the fridge for at least 2 hours.

Preheat the oven to 350 and line with a silicone slip mat or parchment paper. Pour chickpeas on to baking sheet and make sure they’re in a single layer. Bake for 22 minutes; stir well, and return to the oven for 22 more minutes. At this point your chickpeas should be firm and golden, but not crunchy. I don’t like them to be too hard. Cool and store in the fridge. I keep mine in a jar that once contained Raw Coconut oil. Good for 5 days in the fridge.