1 tin organic chickpeas (I use Macro brand)
1 tsp paprika
½ tsp chilli flakes
1 tbsp coconut oil
Heat the oven to 200ºC.
Line a baking tray with baking paper.
Drain and rinse the chickpeas. Place on the baking tray, spread out to a single layer.
Heat the coconut oil and spread over the chickpeas then sprinkle with the paprika and chili.
Bake in the oven for 20-30 minutes, or until chickpeas start to brown.
Make up your salad, add the chickpeas, and season with coconut aminos.