After creating my Tamari Roasted Chickpeas in Eat, Drink & Be Vegan, I began experimenting with faster, larger batches. I regularly make double or triple batches every week—often twice a week. That original roasted chickpeas recipe became a go-to for many readers, and I think you’ll love these simple, tasty versions too!
Makes about 3½ cups
2 cans (14 oz) chickpeas
2 tablespoons balsamic vinegar
1½ tablespoons tamari or coconut aminos
1–1½ teaspoons pure maple syrup
2 cans (14 oz) chickpeas
1 tablespoon balsamic vinegar
1 tablespoon tamari or coconut aminos
2–2½ tablespoons natural ketchup
Preheat oven to 400°F. Line a baking sheet with parchment paper.
On the baking sheet, add all ingredients for either the basic or the ketchup-y marinade. Toss through to combine.
Bake for 20–25 minutes, tossing chickpeas once or twice during baking, until the marinade is almost absorbed. Remove chickpeas from the oven while still a little moist. (These are meant to still be tender, not crunchy). Serve warm for appetizers or at room temperature for snacks.
Serving Suggestions: These chickpeas make a sensational topper for salads, pasta dishes, soups, and stir-fries. Also, leftovers can be lightly mashed with condiments for a sandwich spread, or whizzed in a mini food processor with lemon juice, garlic, and tahini for a chunkier hummus!
Idea: Try adding 1 teaspoon finely chopped fresh thyme, oregano, or rosemary.
No-Bake Granola Bars
These bars are perfect for school lunches because they are nut-free and pack very well. Plus, they are pretty simple to put together!
Makes 8–10 bars or 16 squares
½ cup brown rice syrup
¼ packed cup coconut butter (see note)
1 teaspoon pure vanilla extract
¼ teaspoon sea salt
¼ teaspoon cinnamon
1 cup rolled oats
¼ cup oat flour
2 tablespoons unsweetened shredded coconut (optional)
1½ cups natural brown rice crisp cereal
3 tablespoons nondairy chocolate chips (optional)
Line an 8″ × 8″ pan with parchment paper.
In a medium saucepan over medium/medium-low heat, add the brown rice syrup, coconut butter, vanilla extract, sea salt, and cinnamon. Stir until well combined and the coconut butter has melted. Add the rolled oats, and stir through, allowing to cook for 2–3 minutes in the low heat. Add the oat flour and shredded coconut, and stir through.
Remove the pot from the stove. Swiftly stir in the cereal, and transfer the mixture to prepared pan. Press mixture evenly into the pan (using a nonstick spatula or piece of parchment paper). Wait just a minute, and then sprinkle on the chocolate chips and press those into the base. Refrigerate until fully chilled (at least ½ hour), then cut in squares or bars.
Coconut Butter Note: Coconut butter works well here because it is so dense and helps bind the bars. Because coconut is not botanically a nut, these are also perfect for school lunches. However, if you want to substitute a nut butter, choose one that is very dense, like cashew butter.
Idea: Try some of these flavor variations:
- Raisin-spice: Stir in 3–4 tablespoons raisins, omit the chips, increase the cinnamon to ½ teaspoon, and add ¼ teaspoon of nutmeg and ⅛ teaspoon of allspice.
- Cranberry–pumpkin seed: Stir in 3–4 tablespoons of dried cranberries, and substitute pumpkin seeds for the coconut.
- Cocoa-hemp: Substitute 2 tablespoons of hemp seeds for the coconut, and add 2 tablespoons of cocoa powder (when mixing in the oat flour). Keep the chocolate chips, oh yes!