Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 cup sesame seeds
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a medium bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, ginger, and garlic powder until smooth.
- Step 3: Add the drained and rinsed chickpeas to the bowl and toss to coat evenly in the sauce.
- Step 4: Spread the chickpeas in a single layer on the prepared baking sheet.
- Step 5: Bake for 20-25 minutes, or until the chickpeas are golden brown and crispy, flipping halfway through.
- Step 6: Remove from oven and sprinkle with sesame seeds. Serve immediately or allow to cool slightly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For perfectly crispy reheating, spread cooled chickpeas on a baking sheet and bake at 350°F (175°C) for 5-7 minutes.
- Serve these addictive chickpeas as a snack, a crunchy salad topper, or alongside rice and stir-fried vegetables for a complete meal.
- To enhance the ginger flavor, use fresh grated ginger instead of ground ginger for a more vibrant, aromatic result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American