Description
These chili miso roasted chickpeas are such an addictive snack! Easy, sweet, spicy, and salty. A great topping for salads & soups too!
Ingredients
Units
Scale
- 2 cups chickpeas
- 1 tbsp sesame oil
- 1 1/2 tbsp miso paste
- 2 tsp chili garlic sauce
- 1 1/2 tsp maple syrup
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Preheat your oven to 400 degrees F.
- If using canned chickpeas, drain and rinse them. (Reserve the chickpea brine for another use like our Aquafaba Mayo!).
- Dry the chickpeas as well as possible and remove as many skins as you have patience for. (They will crisp up more without the skins).
- Toss the chickpeas in the sesame oil and spread them on a baking sheet. Roast for 20 minutes.
- Add the remaining ingredients to a medium sized bowl and stir or whisk to combine.
- At the 20 minute mark, remove the chickpeas. They should be quite dry and crispy. Scoop the chickpeas into the bowl with the dressing and stir to coat. Return the chickpeas to the baking sheet and put them back in the oven.
- Roast for another 10 minutes to dry up the sauce and get them crispy and browned. Since the sauce is heavier these chickpeas won’t be super crunchy but they are absolutely tasty!
Notes
*Approximate Cost: CAD $1.23 using chickpeas cooked from scratch. CAD $2.36 with canned chickpeas.
*I have tried this recipe with frozen chickpeas. I find they stay crunchier than canned chickpeas but they do have a drier taste in their centres. Still a tasty snack though!
*For a timelier option: Toss the chickpeas in the dressing and toast in a skillet on the stovetop. Cook until the chickpeas are nicely browned all over! They won’t be crispy but they will be tasty!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Snacks
- Method: Oven
- Cuisine: American