I can feel my chickpea obsession waning a bit, but before it completely ends I wanted to share another version of roasted chickpeas I tried, just as good as the Crispy Roasted Chickpeas with Moroccan Spices I made about a month ago. Chickpeas with soy sauce isn't something I've ever thought of combining before, but they really did taste great together. I used Tamari, a smooth tasting natural soy sauce which comes in several types. It can be wheat free, although most Tamari sold in the U.S. contains wheat. If you're lucky enough to have the wheat-free kind, use a bit less because it's more concentrated.
You may be thinking that sea salt combined with soy sauce is overkill on the sodium, but I couldn't resist adding just bit of the Asian Sea Salt made by McCormick, which is an inexpensive blend that combines sea salt, ginger, garlic, and sesame seeds. (Full disclosure - McCormick sent me this as a sample a while ago, although I now see it in my grocery store, where it sells for about $3.50.) You can certainly use regular sea salt too, or leave out the salt altogether and just use the soy sauce. Since I posted the first recipe for roasted chickpeas, I've discovered lots of other bloggers knew about roasted chickpeas before I did, so be sure to check after the recipe for those links.
Chickpeas Roasted with Tamari and Sea Salt
(Adapted by Kalyn from a recipe found in The South Beach Diet Cookbook.)
1 can chickpeas (garbanzo beans) or soak and cook dried beans, which would be even better
1 T olive oil
2-3 tsp. Tamari or soy sauce (use less for pure Tamari, more for Shoyu type Tamari or regular soy sauce)
1 tsp. Asian Sea Salt or sea salt
Rinse canned garbanzo beans well with cold water until no more foam appears, then let drain in colander at least 10 minutes and blot of any remaining water with paper towels. Toss beans with olive oil and Tamari or soy sauce and let marinate at room temperature 15-30 minutes.
Preheat oven to 350 F. Arrange chickpeas in a single layer on a non-stick baking sheet, and bake 60 minutes or slightly longer, until chickpeas are dried and crisp and starting to brown. They should be turned a few times while they're cooking. The Chickpeas can be served warm or cooled. These are delicious combined with nuts for a snack mix.
South Beach Suggestions:
This is a great snack idea for any phase of the South Beach Diet.
More Delicious Chickpea Snacks:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Crispy Roasted Chickpeas with Moroccan Spices
Cece Fritos (Fried Chickpeas) from Seriously Good
Spicy Crunchy Chickpea Snack from Just Hungry
Chickpea Cocktail Snacks from Fresh Approach Cooking
Roasted Chickpeas from Anne's Food
Oven-Baked Spiced Chickpeas from Food in the Main
Crisp and Crunchy Chickpeas from Mahanandi
Indian Roasted Chickpeas from Cloudberry Quark
Garbanzo Bean Sundal from Dil Se
Spiced Black Chana (Black Chickpeas) from Aayi's Recipes
Chana Chaat in a Pappadum Bowl from Herbivoracious
Want even more recipes?
I find these recipes from other blogs using Food Blog Search.