Savory Chickpeas

1 1/2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
2 tablespoons liquid aminos (or tamari/soy sauce)
1 tablespoon fresh lemon juice

Heat a large frying pan, preferably cast-iron, over medium heat. Add the chickpeas and cook for a couple minutes. Add the liquid aminos and cook, stirring occasionally, for 4 to 5 minutes or until the liquid has been absorbed. Add the lemon juice and cook for 1 more minute. Remove from the heat and let cool for at least 5 minutes before serving.