Roasted Chickpeas

vegan, gluten-free (if using tamari), nut-free

Adapted from recipe on OneGreenPlanet.org

These make a flavorful, crispy snack that will please even those who don't care for beans. The texture more closely resembles roasted nuts. You can serve these atop salads (they're especially good with this Mango-Avocado Salad or this Lemony Kale Salad), as a high-protein side dish with rice and vegetables, or on their own as a snack.

Serves: 4 / Active time: 5 minutes / Total time: 35 minutes

Ingredients:

• 1 1/2 cups cooked or one 15-ounce can chickpeas, rinsed and drained well
• 1 tablespoon maple syrup*
• 1 tablespoon soy sauce or tamari
• 2 teaspoons liquid smoke (optional)
• 2 teaspoons olive oil
• 1 teaspoon nutritional yeast
• 1/4 tsp black pepper
• 1/4 teaspoon salt (optional)
• 1 teaspoon smoked paprika (optional)

Directions:

1. Preheat the oven to 375°F.
2. Line a shallow baking dish or cookie sheet with parchment paper.
3. Combine all the ingredients in a bowl and toss to combine and coat the chickpeas.
4. Transfer the chickpeas to the prepared baking dish and spread them in a single layer.
5. Bake for 30 minutes, stirring once about halfway through.**

*You can play around with the ingredients to find your favorite combo, but I'd highly recommend not skipping the maple syrup since it also helps the chickpeas crisp up nicely while adding a touch of sweetness.
**If you have any leftovers, store them in the fridge and reheat in an oven or toaster oven to regain their crispiness.