Is it just me or are roasted chickpeas a “thing” right now? I’d never heard of them until a few weeks ago, but lately I’ve been seeing recipes for them everywhere. A “thing” or not, they sounded delicious so I made a batch. I seasoned mine with Sesame Ginger Sauce, and all I can tell you is that if they’re not a “thing” – they should be! They’re simple to make, healthful and yummy.
My husband and I ate them as a snack, but here’s some other ways to use them.
Six Ways to Use Roasted Chickpeas
1. Put them on salads
2. Roll them in a wrap
3. Serve them with rice or other grains
4. Eat them in place of popcorn when watching a movie
5. Serve them instead of chips at a party
6. Throw them at your husband when he’s only pretending to listen to you 😉
Now that you know how to use them, here’s a recipe inspired by allrecipes.com Sesame Ginger Sauce.
Sesame Ginger Roasted Chickpeas
1 15 oz can chickpeas, rinsed and drained
¼ cup Braggs Liquid Aminos (this is a healthy, low sodium alternative to soy sauce)
2 tablespoons Dijon mustard
¼ teaspoon sesame oil (those of you following a no oil diet can omit this, but it’s such a small amount and adds so much flavor that I don’t recommend it)
½ teaspoon grated ginger
1 tablespoon water
Put the chickpeas in a large bowl. Mix all other ingredients in a small bowl. Pour the sauce over chickpeas and mix. Cover bowl with plastic wrap and then place in fridge for at least two hours. Once chickpeas have marinated, preheat oven to 375. Drain the chickpeas of any excess sauce and spread them in a single layer on a parchment paper lined baking sheet. Bake for 25 to 30 minutes, stirring once after 15 minutes. Allow to cool and enjoy!
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