Marinated & Roasted Chickpeas
A flavourful, roasted chickpea that can be eaten as a snack or add crunch to a mixed green salad like our Summer Salad.
Servings 2 cups (500 mL)
Calories 83
Ingredients
- 1 can (19 oz/540 mL) no-salt-added chickpeas, drained & rinsed (see notes)
- 1 Tbsp (15 mL) balsamic vinegar
- 2 1/2 tsp (12 mL) low sodium soy sauce (see notes)
- 2 tsp (10 mL) orange juice
- 2 tsp (10 mL) canola oil
- 1 tsp (5 mL) maple syrup
Instructions
- 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.
- Serve these chickpeas with our Summer Salad!
Nutrition
Serving Size: 0.25cup (60 mL) | Calories: 83 | Total Fat: 2g | Carbohydrate: 12g | Fibre: 2g | Sugars: 3g | Protein: 4g | Sodium: 57mg | Potassium: 128mg | Iron: 1mg