This recipe was shared with us courtesy of Julianne at Hashtag Vegan. Whether you’re a vegan, carnivore, or something in between, we think you’ll adore the addictive salty-sweet flavor combination of these roasted chickpeas.
Julianne specifies using Real Salt in her recipe, saying, “A word of warning: this won’t be nearly as delicious if you are using regular table salt. Since the salt is such a major component of the flavor in this recipe, make sure to use Real Salt!” She goes on to say, “It seriously has a better and deeper flavor than regular salt which makes it perfectly amazing in everyday cooking.” We love it when others experience the Real Salt difference, and we think this recipe is a great way to showcase it.
SWEET & SALTY ROASTED CHICKPEAS
Serves: 1 – 4 people, depending on use
1 can chickpeas (drained, rinsed, and dried)
1/2 tsp extra virgin olive oil (coconut oil will work too)
1/2 tsp real maple syrup
1/8 tsp Real Salt (+ a little more to taste)
1/4 tsp dried rosemary
Pre-heat the oven to 400° F.
Dry the chickpeas and remove the skins if preferred. If they need further drying, place them on a baking sheet in the oven for a few minutes while the oven is pre-heating.
In a bowl, toss chickpeas and oil together. Put them back on the baking sheet (with or without some parchment paper).
Bake 12-15 minutes or until they are warm all the way through.
Remove from oven, transfer to bowl and toss with maple syrup, Real Salt, and dried rosemary until evenly coated. (If your rosemary pieces are large, you may want to crumble or crush them.)
Return to the oven for another 15-20 minutes.
For warm, soft chickpeas, remove at 15 minutes. For crispier ones, bake for 20-25 minutes. Watch carefully to prevent burning.
For additional crunch, turn off the oven, prop the oven door open, and leave the chickpeas in for another 10 minutes or so.
Add another pinch of salt when they are done if desired. Serve over a salad, over a grain bowl, as a dinner side, or as a crunchy snack on the go! Enjoy!
Like this recipe? Check it out along with the rest of the goodness over at Hashtag Vegan.
All photos courtesy of Julianne Hall, Hashtag Vegan.