Move over, hummus! There’s a much more glamorous chickpea dish in town. The humble chickpea shows the world how it can transform into a smoky, salty, crunchy, utterly addictive delight, with just a hint of sweetness from brown sugar in this Roasted Chickpea Bacon recipe from Baconish by Leinana Two Moons. These are perfect for topping salads, soups, adding to sandwich wraps, or just munching straight from the bowl. In fact, you might find yourself making double batches just to keep plenty of these snacks on hand.
Roasted Chickpea Bacon
This Roasted Chickpea Bacon is perfect for topping salads, soups, adding to sandwich wraps, or just munching straight from the bowl. In fact, you might find yourself making double batches just to keep plenty of these snacks on hand.
Makes 1 1/4 cups
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 2 tablespoons tamari
- 1 teaspoon liquid smoke
- 1 teaspoon brown sugar
- 1/4 teaspoon smoked salt
Preheat the oven to 425ºF. Line a small baking sheet with parchment paper. Using paper towels or a clean dishcloth, pat the chickpeas as dry as possible. The drier they are, the crunchier they will get. If there are any loose skins, pick those out and discard them. In a medium bowl, whisk together 1 tablespoon of the oil, tamari, and liquid smoke. Add the chickpeas and toss until they are evenly coated.
Transfer the chickpeas to the baking sheet and arrange them in a single layer. Bake for 20 minutes, take them out to stir, and then bake another 10 minutes or until the chickpeas are dark brown and crunchy.
In another medium bowl, combine the remaining 1 teaspoon oil, brown sugar, and smoked salt. Add the warm chickpeas and toss until evenly coated. Serve warm or at room temperature. These will last a couple of days in an airtight container stored at room temperature but will lose their crunch, so it’s best to eat these immediately.
From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.