Miso Roasted Chickpeas

Miso Roasted Chickpeas

  , ,

January 7, 2016


1 19 oz (540 mL) can chickpeas, rinsed and drained

2-3 Tbsp. canola or olive oil

2-3 tsp. miso



1Preheat the oven to 425F.

2Rinse and drain the chickpeas well - if you like, pat them dry with paper towels - any excess moisture will keep them from getting crispy. In a small dish, stir together the oil and miso; drizzle over the chickpeas and toss to coat. (You can do this in a bowl or right on a rimmed baking sheet.) Spread out in a single layer and sprinkle with salt.

3Roast for 20-25 minutes, shaking the pan once or twice, or until they're golden and crisp. Makes about 2 cups.


About Julie

You May Also Like

Leave a Reply

Your email address will not be published.