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!
1 can (14-oz/398-ml) chickpeas, rinsed and drained (about 1 3/4 cups)
2 – 2 1/2 tsp freshly squeezed lemon juice (balsamic vinegar is also good)
2 – 2 1/2 tsp tamari
1 tbsp olive oil (optional, can omit for oil-free - if doing so, add another 1/2 tsp each of lemon juice or vinegar, and also tamari to keep the chickpeas moist
1/2 tsp fresh rosemary, chopped (or 1 tsp fresh thyme
or oregano) (optional, can omit if making for children)
1/8 tsp sea salt
1/8 - 1/4 tsp pure maple syrup or agave nectar
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On the baking sheet, add all ingredients and toss to combine. Bake for about 20-25 minutes, tossing chickpeas once or twice during baking, until tamari and lemon juice are absorbed (chickpeas will still be tender, not crunchy). Serve warm for appetizers or at room temperature for snacks. Makes 1 3/4 cups.
Notes:
1) To lower fat content in this recipe, use 1–2 tsp oil or omit altogether.
2) These chickpeas make a sensational topper for salads, pasta dishes, soups, and stir-fries. Also, leftovers can be lightly mashed with condiments for a sandwich spread, or whizzed in a mini-food processor with a touch of oil, lemon juice, and tahini for a chunkier hummus!
