Apparently, this is the week of bacon and cheese. Quite a theme for a vegan food blog ;)
Actually, I should look at it as a week of fun, because things like vegan bacon and cheese are the types of food I make when I’m goofing around in the kitchen, which is something I have a tendency for doing. My goofing around posts always seem to do well though, so I can only assume the meat and dairy free world has just as a big a love affair with bacon and cheese as everyone else.
Anyhow, getting back to this particular bacon-themed post, I’ve been messing around with some roasted chickpea variations in the kitchen. They always turn out delicious, which is something you should probably know if you’ve never roasted chickpeas. I really liked the bacon flavor though. Chickpeas have a natural savoriness that I just don’t find in other beans. I think this is what’s responsible for hummus being so awesome. I almost hate to put it this way, but they’re a meaty legume, so when you flavor them like meat, such as I did here, the result is pretty darn good.
Another nice thing about chickpeas as bacon is that got a nice dose of protein and fiber, so they’re satisfying, as a snack or an addition to meal. I put my batch to both uses. More details on one of those uses tomorrow.
Bacon Roasted Chickpeas
- 1-14 oz. can or 1 3/4 cup cooked chickpeas drained and rinsed
- 1 tbsp. olive oil
- 1 tbsp. soy sauce
- 1 tsp. liquid smoke
- 1 tsp. maple syrup
- 1 tsp. apple cider vinegar
Preheat oven to 350.
Line a lipped baking sheet with parchment.
Stir all ingredients together in small bowl until evenly blended.
Arrange chickpeas in a single layer on baking sheet. Pour any excess liquid over chickpeas.
Bake 40-45 minutes, or until dark brown and crispy, and all liquid has dried up, tossing every 10 minutes or so to ensure even baking.
Make sure to use a baking sheet with a lip, per the recipe instructions. This ensures that none of the liquid runs off and spills in the oven. Alternatively, a 9" x 13 " sheet cake pan will work.