Sesame Roasted Chickpeas
We love a good snack. Snacks so good that they turn into meals. You know what we mean? Like, “how can we add this food into every meal we eat?” kind of snacks. Yeah. We believe these Sesame Roasted Chickpeas are those snacks. Slightly sweet, slightly savory with a crunchy/chewy texture that we find absolutely irresistible. We’re pretty confident you will too.
This recipe is so, so, SO simple we give it the difficulty score of “what comes before beginner?”. We recently polled our Instagram followers (if you’re not already following us there for DAILY recipe inspos, do!) and found that followers wanted to see more simple recipes like these. If you have recipe requests of your own, please let us know!
We already mentioned the snackability of roasted chickpeas but they also make great additions to salads, stews, tacos, and hummus. The possibility are literally endless. The only tough decisions you’ll have to make is which seasonings you want to try next. We’re thinking of using our dry Ranch Rub (found here).
Nutrition Notes: Chickpeas, aka garbanzo beans, are mighty little powerhouses! Rich in dietary fiber and plant based protein, chickpeas are host to a wide range of vitamins and minerals which support body growth, development, immune function, and repair. Some key nutrients include manganese, zinc, folate, and iron. In addition to being highly nutritious, chickpeas are extremely versatile in the kitchen and can be roasted, blended, and added to just about any dish – both sweet and savory!
To get started, rinse and drain your ‘banzos (chickpeas). Since we’re using a marinade with higher sodium content, we recommend opting for no or low sodium beans if you can find them.
After draining the beans, pour them onto a clean cloth and blot to remove excess water. If you’ve got some time to spare, let your beans hang out here for another 15-20 minutes. The drier the beans get, the crispier the end result will be.
Next, toss your beans with a little evoo…
And toss them onto a sheet pan.
Pop your chickpeas into the oven. While the beans are roasting, prepare your simple (read: two ingredient) marinade of coconut aminos and sesame oil. We had coconut aminos on hand but Bragg’s liquid aminos, soy sauce, and tamari can all sub in. You can also throw in some chili flakes if you’re into that sort of thing.
Grab your chickpeas from the oven. By now they should have gained a nice tan.
Add a light layer of marinade and pop them back into the oven for a final crisping.
Snack away, friends!
1 15.5 oz can chickpeas, rinsed and drained (best if you can find no or low added sodium)
1 tbsp extra virgin olive oil
2 tsp sesame oil
1 tbsp coconut aminos, Bragg’s liquid aminos, soy sauce, tamari, or similar
1/8 tsp chili flakes, optional
Preheat oven to 350 degrees.
Rinse and drain chickpeas. Pour chickpeas onto a clean cheesecloth or towel and gently pat to remove excess water. Let sit while you prepare your marinade to allow chickpeas to continue drying (the dryer the bean, the crispier the end product!).
Whisk together sesame oil, liquid aminos, and chili flakes. Side note: We know it seems like a ridiculously small amount of marinade, but a little goes a long way. Plus, if you oversaturate your beans it will be much harder to achieve a crispy bean. If you prefer a chewier texture then feel free to add more! You can always start out small and add more as you go.
Toss chickpeas with olive oil and pour onto a sheet pan. Roast for 20 minutes, tossing once. Remove chickpeas and carefully transfer to a small bowl. Cover with marinade and toss. Transfer chickpeas back to the sheet pan and roast fo another 5-10 minutes, or until marinade has ‘dried’ up and peas are golden. Chickpeas will continue to crisp as they cool.
Nutrition Facts (makes approx. 3 1/2 cup servings)
Calories – 189 Fat- 10g Carbohydrates – 24g Protein – 7g Fiber – 8g