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Culinary Adventures in a College Kitchen

Friday, May 20, 2011

Tamari Roasted Chickpeas

Chicago weather is PMSing. One day it's bright, cheery, and 86 degrees. The next it's dark, moody, and below 50. Someone needs to slip it a Midol. Seriously.

Anyhoo, on the last rainy day I went into full-blown hermit mode and baked/cooked my little heart out followed by hours of Doctor Who on Netflix Instant View while I shoveled roasted chickpeas into my mouth.

These chickpeas. These beautiful, revelatory chickpeas.

They are magic.

The bee's knees.

Da bomb.

The answer to every chickpea-related-prayer. (Which I'm sure you all have plenty)

Make them now. Make them often.

Tamari Roasted Chickpeas

1 can chickpeas, rinsed
1 tbsp olive oil
2-2 1/2 tsp tamari (or soy sauce)
2-2 1/2 tsp fresh lemon juice
1/4 tsp honey
pinch salt


Preheat oven t0 400 degrees.

In a bowl, combine all ingredients and toss to coat. Pour onto a baking sheet covered with parchment paper. Bake for 25 minutes, or until the chickpeas have absorbed all the liquid.

Serve anyway you like! I had mine with roasted zucchini and it was fantastic. It would be equally delicious tossed in a salad, with other roasted vegetables, or in a soup.

Source: Eat, Drink, and Be Vegan


  1. Liz, I will absolutely make them now and make them often. Love love love

  2. Sounds great! And I love that they are the bee's knees ;)

  3. These sound delicious. They are simple enough to make and they look wonderful. I hope you have a great weekend. Blessings...Mary

  4. oh I never thought about adding honey - this sounds amazing!

  5. I love roasted chickpeas for snacking, these flavors sound perfect!

  6. I tried your recipe.It`s delicious.
    Many many thanks for this..