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!

Per 1-cup serving:

Calories: 285
Fat: 4.3 g
Saturated Fat: 0.4 g
Calories from Fat: 12.5
Cholesterol: 0 mg
Protein: 15 g
Carbohydrates: 48 g
Sugar: 3 g
Fiber: 10.2 g
Sodium: 432 mcg
Calcium: 86 mg
Iron: 5 mg
Vitamin C: 2.2 mcg
Beta Carotene: 29 mcg
Vitamin E: 0.6 mg

Recipe contributed by Dreena Burton of www.plantpoweredkitchen.com.

from 21 day vegan kickstart

these are a yummy snack. I ate the whole batch while they were warm!