I almost didn’t get a picture of these, that’s how good they are. Soy ginger roasted chickpeas, wow!
Here is my disclaimer for this post: “I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I did receive 2 bottles of soy sauce for this contest, which were very appreciated in this house. We are stuck in the house today because of the infamous midwest ice storm, so I needed a quick snack and these were definitely devoured quickly (which is why I almost didn’t get the picture – little hands were all over these)!
I’ve made roasted chickpeas before, but I always use a sprinkle of salt. Guess what? No salt. I used regular soy sauce, not low sodium and the sodium content of these is still less than if I would have used salt.
Did you know? By using 1/2 tsp. Kikkoman Soy Sauce in place of 1/2 tsp. table salt, the sodium content of the recipe is cut by 1000 mg. Just for reference, a teaspoon of salt has about 2400mg sodium. That’s pretty much all anyone should be consuming in an entire day. Anything we can do to cut the sodium in our diet should be taken seriously.
Kikkoman offers many products that have less sodium. If I were you, I would have both available.
These are really crazy good. They are not something that you want to make ahead though, they taste best when fresh. To be honest, they won’t last long. The umami, my goodness!
And this, my friends, is why you should always have canned bean in the pantry. Time to make more!
- 1, 15oz can garbanzo beans (chickpeas), drained, rinsed and dried
- 1 Tablespoon Kikkoman Traditionally Brewed Soy Sauce
- 1 Tablespoon canola oil
- 1/4 teaspoon roasted ground ginger
- Preheat oven to 425°F
- Drain, rinse and set chickpeas on a paper towel to dry
- Add dried chickpeas to a small bowl and add soy sauce, canola oil and ginger
- Toss to coat and pour out on baking sheet
- Roast for 20 minutes, tossing once at the 10 minute mark
- When done roasting, immediately toss to keep them from sticking to the sheet and let them cool completely on the baking sheet