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Coconut-lime roasted chickpeas


Good, but next time will use only 2 t lime juice and 1/2 t salt. Also need to cook until they're rich brown not golden brown to make them crunchy.


1 15-ounce can chickpeas, drained, rinsed, and dried well
1 tablespoon coconut oil, melted
1 tablespoon fresh lime juice
1 teaspoon salt



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