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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.
Course
Snack
Cuisine
eclectic, modern
Diet
Low Calorie, Low Fat, Vegetarian
Keyword
chickpeas, miso, soy sauce
Prep Time
5
minutes
Cook Time
30
minutes
Total Time
35
minutes
Servings
4
people
Calories
43
kcal
Equipment
Glass Mixing Bowls W/ Lids
Measuring Cups and Spoons Set
9 x 13 Baking Pan
Oven Mitt, Pot Holder Set
Paper Towels
Porcelain Plates
Ingredients
1
can
chickpeas
15-16 oz
1
T
sesame oil
1
T
miso paste
1
T
soy sauce
Instructions
Prep
Preheat oven to 400 degrees F.
Chickpeas
Drain the chickpeas and rinse.
1 can chickpeas
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.
1 T sesame oil,
1 T miso paste,
1 T soy sauce
Toss the chickpeas in the paste until evenly coated.
Bake
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.
Video
Notes
You can also reduce the sauce to 2 teaspoons each for a more subtle, less salty flavor.
Nutrition
Calories:
43
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Sodium:
410
mg
|
Potassium:
19
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
4
IU
|
Vitamin C:
1
mg
|
Calcium:
3
mg
|
Iron:
1
mg