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Baked Marinated Chickpeas
PCRM 21-day Vegan Kickstart
These versatile chickpeas can be eaten for snacks, sprinkled on salads, pasta dishes, soups, and stirfries, lightly mashed with condiments for a sandwich spread or whizzed in a mini-food processor with lemon juice, garlic, and tahini for a chunky hummus!
470 ml 2 cups canned chickpeas, rinsed
15 ml1 tablespoon balsamic vinegar
12 ml2 1/2 teaspoons tamari
2 ml1/2 teaspoon fresh rosemary, chopped ( or 1 teaspoon fresh thyme or oregano )
2 ml1/2 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.
Christels experience with the recipe: the baked chickpeas taste better when they reach room-temperature. Instead of rosemary, thyme or oregano I used some salted garlic powder ( for those who are more health-conscious garlic powder without salt would be probably better ).