Roasted chickpeas (adapted from Could It Be... SEITAN?)
2 cups cooked chickpeas (or 1 can)
1 Tbsp toasted sesame oil
2 Tbsp soy sauce (use wheat-free tamari if you want to make it gluten-free)
Combine the ingredients in a small bowl, spread the chickpeas out on a baking sheet, and roast at 400 for 20 min. Then stir the chickpeas and continue to cook for another 10 min. Serves 3.
These are incredibly addictive, and make a great snack after a long run. The only downside is that they're not as crunchy the next day. They're still delicious (and I still ate them like candy), but from now on I'll probably only make one serving at a time or wait until I'm having people over to make the full recipe. I'm submitting this to My Legume Love Affair Twelfth Helping, which was started by Susan at The Well-Seasoned Cook and is hosted by Apu at Annarasa this month.