Crispy Asian Roasted Chickpeas #vegan #vegetarian #soup #breakfast #lunch

Cheerful Meatless Monday! These Asian Roasted Chickpeas are a snappy solid bite to eat in a hurry, or just to keep around the house for those salty longings.

Simmered chickpeas are one of the most effortless, most beneficial bites out there. You can make them sweet or exquisite, hot or fiery, or like this formula, with a stunning Asian energy. All you need is a container of chickpeas (garbanzo beans) and a few flavors.

Next place the chickpeas on a preparing sheet and heat at 400 degrees for 30-35 minutes, blending halfway through, until dark colored and firm. Broiler times will change; simply be mindful so as not to consume. Note: I cooked dig for around 30 minutes and they were somewhat fresh. Whenever I make them, I'll settle on 35 minutes so they are much crispier.
Crispy Asian Roasted Chickpeas #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Vegan Creamy Green Enchilada Sauce #vegan #vegetarian #soup #breakfast #lunch


  • 15-ounce can chickpeas (garbanzo beans), rinsed and drained
  • 1/2 tablespoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground sea salt


  1. Preheat oven to 400 degrees.
  2. Rinse chickpeas with water and pat dry with a couple of paper towels.
  3. In a medium bowl, add sesame oil, ground ginger, garlic powder, and sea salt. Add chickpeas and stir to coat.
  4. Place the chickpeas on a baking sheet and bake at 400 degrees for 30-35 minutes, stirring midway through, until brown and crispy (being careful not to burn). Let cool and enjoy!

Read more our recipe Cranberry Pecan Goat Cheese Truffles #vegan #vegetarian #soup #breakfast #lunch

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