Canned Chickpeas are tossed in miso, soy sauce, and sesame oil and to make miso roasted chickpeas, an easy and healthy Asian inspired snack.
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 miso 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 miso roasted chickpeas 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…