Roasted Teriyaki Chickpeas
Crispy roasted chickpeas are coated with a simple teriyaki glaze for an addictively delicious high protein and fiber snack.
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Servings: 6
Ingredients
- 3 cups cooked chickpeas drained and rinsed if canned
- 1½ tsp olive oil
- 1½ tbsp teriyaki sauce1
Instructions
- Preheat oven to 375°F. Line a baking tray with parchment paper.
- Spread chickpeas out on baking tray and place into the oven for 10-15 minutes to dry out.
- Toss chickpeas with olive oil and roast for 30-40 minutes until golden and crisp, stirring after 20 minutes.
- Remove chickpeas and turn the oven temperature down to 325°F.
- Add chickpeas to a heat-safe bowl and toss with teriyaki sauce. Spread the chickpeas out on the baking tray again and return to the oven for 3-5 minutes to dry out the sauce. Teriyaki sauce can burn easily so keep a close eye on them.
- Turn the oven off and leave the chickpeas in the oven for 15-20 minutes until dry and crisp.
- Break up any chickpeas that are stuck together and spread out on the baking tray to cool at room temperature.
- Once completely cooled, store the roasted chickpeas in an airtight container or bag at room temperature.
Notes
1) Teriyaki Sauce: I use my homemade teriyaki sauce, but a store-bought brand should be fine too.