Vegetarian, Vegan and Animal Rights

Baked Marinated Chickpeas

Makes 2 servings

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 seasoning during baking, making every nibble delicious!

2 cups canned chickpeas, rinsed
1 tablespoon balsamic vinegar
2 1/2 teaspoons tamari
1/2 teaspoon fresh rosemary, chopped (or 1 teaspoon fresh thyme or oregano)
1/2 teaspoon pure maple syrup

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 20 - 25 minutes, tossing chickpeas once or twice during baking, until the marinade is almost absorbed. Don’t let dry out, remove from the oven when still a little moist. (These are meant to still be tender, not crunchy). Serve warm for appetizers or at room temperature for snacks.

Note: 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 lemon juice, garlic, and tahini for a chunkier hummus!