Recipe: Roasted Chickpeas – 2 Flavours: Hot Sauce and Balsamic Tamari

Ingredients

• 1 can chickpeas, drained and rinsed (or 2 cups cooked)
• 2 tsp cornstarch
• 2 tsp nutritional yeast
• 2 tbsp hot sauce (+ more for topping-optional *see note)

Directions

1. Preheat oven to 350 F. Cover baking sheet with a silicone baking mat or parchment paper.
2. Put chickpeas in bowl. Add cornstarch and nutritional yeast and mix well.
3. Add hot sauce and toss gently.
4. Place chickpeas on baking sheet.
5. Bake 30 minutes. Flip and bake another 10-15 minutes.

Note:Even though these chickpeas have hot sauce on them, we don’t find them to be super spicy. If you’d like to up the spice level, toss the chickpeas in some additional hot sauce after baking.

Serving Ideas

• Enjoy as a tasty snack
• As a salad-topper with hummussy hot sauce (https://plantfitmeg.com/2020/09/05/recipe-hassle-free-hummus-3-hummus-based-dressings-oil-free/) or vegan caesar dressing
• Serve with broccoli and potatoes (or other veggies with your favourite starches or whole grains)
• Use in a wrap or sandwich with your favourite veggies

© 2020 Plant Fit Meg

Ingredients

• 1 can chickpeas, drained and rinsed (or 2 cups cooked)
• 2 tsp cornstarch
• 2 tsp nutritional yeast
• 1 tbsp balsamic vinegar
• 1 tbsp tamari (or coconut aminos)
• 1/2 tsp ginger powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Directions

1. Preheat oven to 350 F. Cover baking sheet with a silicone baking mat or parchment paper.
2. Put chickpeas in bowl. Add cornstarch and nutritional yeast and mix well.
3. Add balsamic vinegar, tamari, and spices, and toss gently.
4. Place chickpeas on baking sheet.
5. Bake 30 minutes. Flip and bake another 10-15 minutes.

Serving Ideas

• Enjoy as a tasty snack
• As a salad-topper with balsamic vinegar, tamari, and sriracha
• Serve with brussels sprouts and quinoa (or other veggies with your favourite starches or whole grains)
• Use in a wrap or sandwich with your favourite veggies

© 2020 Plant Fit Meg