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Ingredients
1 can (14-oz/398-ml) chickpeas, rinsed and drained (about 1 3/4 cups)
1/2 tbsp olive oil (optional, can omit for oil-free)
2 – 2 1/2 tsp freshly squeezed lemon juice (balsamic vinegar is also good)
2 – 2 1/2 tsp tamari
1/2 tsp fresh rosemary, chopped (or 1 tsp fresh thyme
or oregano) (optional, can omit if making for children)
1/8 tsp sea salt
1/8 – 1/4 tsp pure maple syrupPreheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On the baking sheet, add all ingredients and toss to combine. Bake for about 25 minutes, tossing chickpeas once or twice during baking, until tamari and lemon juice are absorbed (chickpeas will still be tender, not crunchy). Serve warm for appetizers or at room temperature for snacks. Makes 1 3/4 cups.