Roasted Chickpeas with Lemon (& rosemary)

Ingredients (2 cups, 4 servings)

1 can (15 oz.) cooked chickpeas, drained and rinsed

Juice from 1 lemon
3 sprigs of fresh rosemary
1 teaspoon wheat-free tamari, or Braggs seasoning

1/8 teaspoon sea salt, optional
Freshly ground pepper

Instructions:
Combine all ingredients in a medium-sized container.
Place a lid on the container and shake to combine.
Store mixture in the fridge for 3 hours or longer to marinade.

When ready to cook, set oven to 400F and line a baking sheet with parchment paper or a silicon baking mat.

Strain half of the lemon juice from the mixture and dump the contents of the container on the prepared pan.

Place in oven and cook for 35-40 minutes until crisp-tender, rotating every 15 minutes or so.

Allow to cool slightly before serving.
To store, place in an air-tight container and keep in the fridge for up to 5 days.