I first heard of roasting chickpeas from healthy recipe gurus Dreena Burton and Meghan Telpner. What a great idea: crispy, salty and slightly sweet roasted chickpeas, perfect to eat by the handful like nuts or popcorn. More than just protein-packed, chickpeas are a good source of fibre and iron. We snack on them in the car and at work; they also make a great party food. They are excellent in my children’s lunch box for school since they are healthy, nut-free, mess-free and the kids love them.
The recipe is very adaptable; add your favourite spices or fresh herbs if you like.
1 can (540 ml) chickpeas, drained and rinsed
2 tbsp olive oil
1 tbsp maple syrup
1 tbsp Bragg’s/soy sauce
Sea salt + pepper to taste
Combine all ingredients in a bowl then spread on a baking sheet. Roast at 400 F for about 30 minutes until they are golden and almost completely dry, turning gently a few times. Enjoy warm or room temperature. Store in an air-tight container at room temperature.
I am sharing this recipe on Healthy Vegan Fridays!