The perfect plant protein for any meal! Serve as a snack or a side.
These chickpeas are so versatile and come packed with fiber and protein. Chickpeas can help lower cholesterol, improve digestion, support gut health, stronger bones and have anti-cancer properties. A true small but might superfood. Try spicing up this dish with celery and cherry tomatoes or spinach, avocado, coriander, and some fire-roasted salsa for a tex-mex twist!
Roasted Chickpeas
Ingredients
45 minutes prep yields 4 servings
For the marinade
1 Onion
1 Bell pepper
1 Zucchini
3 Cups cooked chickpeas(2 x 15oz cans, drained)
4 Cloves garlic
1 Lime
Spice Blend
3 Tbsp olive oil
4 Tsp soy sauce
2 Tsp chili powder
1 Tsp ground cumin
1 Tsp smoked paprika
1/2 Tsp ground coriander
Black pepper to taste
Directions
Heat the oven to 425°F
Chop up the onion, bell pepper, and zucchini so that all the pieces are about the size of a chickpea
Chop up the garlic very small and save for later
Place all the chopped-up vegetables in a large bowl with the cooked/canned chickpeas
Pour the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables are covered.
Put everything on a large rimmed baking sheet and bake for 20 minutes
Take it out of the oven, add the garlic and bake for another 15 minutes
The garlic may be a little charred at this point and that's ok
Squeeze the juice of half a lime over the pan and stir the roasted chickpeas and vegetables around
Taste and add extra seasonings to preference