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–+ servings

Gochujang Roasted Chickpeas

Crispy roasted chickpeas coated in a spicy gochujang sauce, perfect for a healthy snack or topping for salads.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Korean
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Chickpeas
  • 2 cans chickpeas drained and rinsed
Gochujang Sauce
  • 2 tablespoons gochujang
  • 1 tablespoon olive oil
  • 1 teaspoon honey or maple syrup for vegan option
  • 1 teaspoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 400?F (200?C).
  2. In a mixing bowl, combine gochujang, olive oil, honey, soy sauce, garlic powder, and salt.
  3. Add the drained chickpeas to the bowl and toss until evenly coated.
Roasting
  1. Spread the chickpeas in a single layer on a baking sheet.
  2. Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through, until crispy.
  3. Remove from the oven and let cool slightly before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 22gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 300mgFiber: 6gSugar: 1gCalcium: 40mgIron: 2mg

Notes

Store any leftovers in an airtight container for up to 3 days. Re-crisp in the oven if needed.

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