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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.

Roasted chickpeas Earthgiven Kitchen veganHere is my version of our new favourite snack.   I’ve been told they are addictive!

Roasted chickpeas
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.

Earthgiven Kitchen Roasted Chickpeas

I am sharing this recipe on Healthy Vegan Fridays!

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