Tamari-Roasted Chickpeas

This was totally ganked from another blog.

Tamari-Roasted Chickpeas
MAKES 4–6 SERVINGS (ABOUT 1¾ CUPS) WHEAT-FREE

1 can (14-oz/398-ml) chickpeas (garbanzo beans), rinsed and drained (about 1 3/4 cups)
1 tbsp olive oil or coconut oil (see note)
2 – 2 1/2 tsp freshly squeezed lemon juice
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 agave nectar

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On the baking sheet, add all ingredients and toss to combine. (If using coconut oil, warm it first to melt it, or stir it through after first few minutes of baking.) Bake for about 25 minutes, tossing chickpeas once or twice during baking, until tamari and lemon juice are absorbed. Serve warm for appetizers or at room temperature for snacks.

Notes:

1) To lower fat content in this recipe, use 1–2 tsp oil.

2) These chickpeas make a sensational topper for salads, pasta dishes, soups, and stir-fries. Also, leftovers can be lightly mashed with condiments for a sandwich spread, or whizzed in a mini-food processor with a touch of oil, lemon juice, and tahini for a chunkier hummus!