Tahini & Miso Roasted Chickpeas

• Vegan
• Gluten free

• Produce

  • 3 cups Chickpeas, Cooked

• Condiments

  • 2 tbsp Lemon juice
  • 2 tbsp Mellow miso
  • 1 tbsp Sriracha sauce
  • 2 tbsp Tahini

Found on win-winfood.com

Description

Ingredients

• 2 tablespoons (30 g) tahini (I prefer unroasted)
• 2 tablespoons (30 g) mellow miso (shiro)
• 2 tablespoons (30 ml) lemon juice
• 1 tablespoon (15 g) sriracha sauce (adjust to taste or leave out if you don’t like spicy foods)
• 3 cups (2 15 oz cans or 720 g) cooked chickpeas (you can use canned and strained ones)

Directions

• Preheat the oven to 400 (180 Celsius) and line a cookie sheet with parchment paper.
• In a large bowl, combine the tahini, miso, lemon juice and sriracha and mix into a smooth marinade.
• Throw in the chickpeas and coat in the sauce.
• Transfer to the prepared cookie sheet and spread evenly.
• Roast for 15-20 minutes or until browned and crispy on the outside. You can shake the pan a bit mid-roasting or turn the chickpeas with a spatula.
• Enjoy!