Does anyone else get all sugared out after Christmas? First you have Thanksgiving where you eat a crazy amount of pie, and then you just don’t stop until Christmas is over. Or, well, at least that’s what I did… no? Just me?
Now I’m in this snacking mode, where I just want to eat food constantly because that’s all I did for the past month and a half. It takes me a few weeks to wind down from the holidays. In other words, I need some healthy snacks. Preferably not sweet (I’ve got fruit for that).
I’ve made roasted chickpeas several times. I go through phases, actually. I’ll buy 3 or more cans of chickpeas and then roast them one day after another because it’s yummy, but then I’m just DONE and tired of it for like, a few months… until I remember I like it and I go out and buy 3 more cans! And the cycle repeats itself.
In other words, tomorrow I’ll be eating chickpeas again, and probably the day after that.
Today I did one of my go-to’s. Miso, soy sauce, sesame oil. Savory and so flavorful! I love all three of these ingredients individually, and they work together wonderfully.
Not to mention, these are SO easy to make. Maybe it would be a fun snack to make with your kids? I know mine really enjoy eating it, although I haven’t let them help me make it yet (they are small, and such messy helpers). Maybe I’ll give them a chance tomorrow…
Miso Roasted Chickpeas
Canned Chickpeas are tossed in miso, soy sauce, and sesame oil and roasted in the oven to make an easy and healthy Asian inspired snack.
- 1 can chickpeas 15-16 oz
- 1 T sesame oil
- 1 T miso paste
- 1 T soy sauce
Preheat oven to 400 degrees F. Drain the chickpeas and rinse. Dry completely by patting with paper towels and allowing to air dry for a few minutes. The chickpeas should be matte looking and dry to the touch. Combine sesame oil, miso paste, and soy sauce in a medium bowl until smooth. Toss the chickpeas in the paste until evenly coated. Spread out on a cookie sheet and bake for 20-30 minutes until crispy, shaking the cookie sheet every 10 or so minutes. Remove from oven and allow to cool.
You can also reduce the sauce to 2 teaspoons each for a more subtle, less salty flavor.