August 16, 2014
These scrumptious roasted chickpeas will quickly become a weekly go-to recipe in your home. They are a snap to prepare, and each chickpea absorbs the tamari and lemon juice during baking, making every nibble delicious!
They are ideal for packing into lunches, but are especially wonderful still warm served straight up, or to top salads, soups, pastas, or pizzas!
1Preheat oven to 400°F (205°C).
2Line a baking sheet with parchment paper.
3On the baking sheet, add all ingredients and toss to combine.
4Bake for about 25 minutes, tossing chickpeas once or twice during baking, until tamari and lemon juice are absorbed (chickpeas will still be tender, not crunchy).
5Serve warm for appetizers or at room temperature for snacks.
Our children LOVE these chickpeas, so I typically bake in triple batches. They also like them softer, so with a triple batch, I will bake until the marinade is almost all absorbed, and then remove from the oven (between 20-25 minutes). Then, I fold the parchment over the chickpeas and place something heavy on top (a plate/spatula) to keep the chickpeas moist and 'steaming' in the marinade. They will continue to absorb some of the marinade as they cool. You can then store in the fridge in an airtight container for lunches throughout the week.
These chickpeas make a sensational topper for salads, pasta dishes, soups, and stir-fries. Also, leftovers can be lightly mashed with tahini and a touch of vinegar (or other condiments) for a sandwich spread. Our children love them added to quinoa, pastas, and just for nibbling as is!
Try doubling the batch and using one can of chickpeas and one can of kidney beans or cannellini beans - nice switch up!
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