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.
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.