1 Tablespoon organic, unrefined coconut oil, melted
1 cup cooked chickpeas
¼ cup Kalamata (or other) olives, pitted
½ teaspoon capers
Preheat oven to 450F and line a baking sheet with foil; set aside.
In a medium bowl, toss chickpeas with oil, then pour onto prepared pan. Bake 20 minutes, stirring chickpeas at 10 and 15 minutes.
Transfer chickpeas to a bowl, toss with olives and capers and serve immediately, or cool to room temperature and serve. The chickpeas will crisp a bit more if allowed to cool.