1can(19 oz/540 mL) no-salt-added chickpeas, drained & rinsed (see notes)
1Tbsp(15 mL) balsamic vinegar
2 1/2tsp(12 mL) low sodium soy sauce (see notes)
2tsp(10 mL) orange juice
2tsp(10 mL) canola oil
1tsp(5 mL) maple syrup
Directions
Rinse chickpeas well and blot dry.
Mix remaining ingredients together. Place chickpeas in a container with a good seal. Pour remaining ingredients over chickpeas. Marinate for at least two hours turning frequently.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange chickpeas in a single layer on prepared baking sheet. Bake 20 minutes, stirring a few times. Stir, reduce heat to 350°F (180°C). Bake for another 20 minutes or until chickpeas are dark brown and crisp on the outside and the marinade has disappeared from the cookie sheet.
Remove from oven and allow chickpeas to cool. Store in fridge, if there's any left!
Notes
A 19 oz (540 mL) can of chickpeas, drained & rinsed, yields 2 cups (500 mL) cooked chickpeas.
For gluten-free diets, use gluten-free soy sauce or tamari.
1can(19 oz/540 mL) no-salt-added chickpeas, drained & rinsed (see notes)
1Tbsp(15 mL) balsamic vinegar
2 1/2tsp(12 mL) low sodium soy sauce (see notes)
2tsp(10 mL) orange juice
2tsp(10 mL) canola oil
1tsp(5 mL) maple syrup
1
Rinse chickpeas well and blot dry.
2
Mix remaining ingredients together. Place chickpeas in a container with a good seal. Pour remaining ingredients over chickpeas. Marinate for at least two hours turning frequently.
3
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
4
Arrange chickpeas in a single layer on prepared baking sheet. Bake 20 minutes, stirring a few times. Stir, reduce heat to 350°F (180°C). Bake for another 20 minutes or until chickpeas are dark brown and crisp on the outside and the marinade has disappeared from the cookie sheet.
5
Remove from oven and allow chickpeas to cool. Store in fridge, if there's any left!
Yummy!