Crispy Miso Onion Chickpeas

Name: Crispy Miso Onion Chickpeas
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 cups chickpeas (homemade or BPA-free canned, drained and dried); 1 tsp organic miso (mellow white or chickpea); 1 tbsp organic tamari (reduced-sodium, or coconut aminos); ½ tsp onion granules (or onion powder)

Nichole Dandrea-Russert, MS, RDN

3 years ago

Yields2 ServingsPrep Time5 minsCook Time40 minsTotal Time45 mins

Ingredients

2 cups chickpeas (homemade or BPA-free canned, drained and dried)

1 tsp organic miso (mellow white or chickpea)

1 tbsp organic tamari (reduced-sodium, or coconut aminos)

½ tsp onion granules (or onion powder)

Directions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Whisk the miso, tamari and onion granules in a medium sized bowl until the miso is dissolved.

Add the chickpeas and stir until combined in the miso mixture.

Spread the chickpeas evenly on the parchment-lined baking sheet and bake for 40 minutes, tossing halfway through.

Chef's Notes

Substitutions
Instead of chickpeas use another white bean of choice.

Substitute garlic powder in place of onion powder.

Prep Ahead
Prepare homemade chickpeas ahead of time and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 30 days. Reheat at 400 degrees F for 10–15 minutes.

Storage
Store leftover chickpeas in an airtight container at room temperature for up to 2 days. Reheat to make them crispy at 375–400 degrees F for 5–10 minutes.