- cooked chick peas
- coconut oil
- salt (recommended: sea salt, but you can use other salt, and if other salt is healthier, then I recommend using whatever is healthiest)
- kelp powder
- While chick peas are still hot, drain juice/water.
- Add coconut oil and melt into the chick peas. For every about 2 cups of chick peas, use about 1-2 Tbsp of coconut oil, or up to about 3.
- Add a about a pinch (or a lighter sprinkle) for every 2 cups of chick peas.
- Squeeze in the juice of about 1/2 lemon per about 2 cups of chick peas. You can use more or less.
- Sprinkle or dash on kelp powder (to taste–maybe about a pinch or two or up to 1/2 tsp, but you can go higher if you really like seaweed/fishy taste for every about 2 cups of chick peas.)
- Sprinkle or dash on thyme (to taste–maybe about a pinch or two per every about 2 cups of chick peas).
As you can tell, I didn’t measure out the ingredients, but guessed at about how much would be best. For seasoning without measurements, it’s best to start with a little, taste, and add more as necessary.