Coconut “Bacon” Roasted Chickpeas

I’ve been obsessed with roasted chickpea lately! I’m determined to invent a bunch of new flavors since we eat them so often! The coconut it totally optional if you don’t like it, they’re great with or without! These would also go great on a salad or thrown in a wrap!!

Coconut "Bacon" Roasted Chickpeas

Coconut “Bacon” Roasted Chickpeas

"Bacon" Roasted Chickpeas

“Bacon” Roasted Chickpeas

Coconut “Bacon” Roasted Chickpeas

Ingredients:

  • 1-15oz can chickpeas – drained, rinsed and patted dry OR 1 1/2 cups cooked chickpeas

Marinade:

  • 1 Tbsp. liquid smoke 
  • 2 Tbsp. coconut aminos
  • 1 Tbsp. water
  • 1 Tbsp. maple syrup 
  • 1/4 cup unsweetened coconut – I used finely shredded for this first batch because it’s all I had. Next time I will use the large unsweetened flaked coconut AND probably use 1/2 cup. :-)

Instructions:

  1. Mix marinade together in a small bowl and pour over chickpeas (I used a ziploc bag but you can use a shallow dish if you prefer).
  2. Stick it in the fridge and marinate overnight – I let mine sit for about 12 hours.
  3. Next day – drain marinade off of chickpeas and save. Preheat oven to 400 and spread chickpeas out on parchment lined baking sheet.
  4. Mix shredded coconut in with the leftover marinade and set aside. 
  5. Bake chickpeas for 15 minutes then toss. Bake another 15 minutes and remove from oven. 
  6. Add coconut mixture to chickpeas, toss and stick them back in the oven for the last 15 minutes. Check to make sure the coconut isn’t burning. 
  7. Take them out, let sit for a minute or two then serve!
Mix marinade ingredients together

Mix marinade ingredients together

Add chickpeas and marinade to a ziploc bag or shallow dish

Add chickpeas and marinade to a ziploc bag or shallow dish

Spread evenly

Spread evenly

Stick them in your fridge overnight - I did about 12 hours

Stick them in your fridge overnight – I did about 12 hours

Next day - Strain off marinade and set aside

Next day – Strain off marinade and set aside

Strain off marinade and set aside. Preheat oven to 400, spread chickpeas on parchment lined baking sheet.

Strain off marinade and set aside. Preheat oven to 400, spread chickpeas on parchment lined baking sheet.

Bake chickpeas for 15 minutes, toss and bake for another 15 minutes. Remove from oven.

Bake chickpeas for 15 minutes, toss and bake for another 15 minutes. Remove from oven.

Mix coconut and marinade together.

Mix coconut and marinade together.

Add coconut and toss, bake for another 15 minutes or so.

Add coconut and toss, bake for another 15 minutes or so.

WIthout coconut - chickpeas are done after 45 minutes or so, tossing every 15 minutes.

WIthout coconut – chickpeas are done after 45 minutes or so, tossing every 15 minutes.

With coconut! Next time I'll use bigger coconut pieces!

With coconut! Next time I’ll use bigger coconut pieces!

Other roasted chickpeas your might enjoy!

Buffalo Ranch Roasted Chickpeas

Dill Pickle Roasted Chickpeas

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