Bacon Flavored Roasted Chickpeas! This sweet and smoky snack can be enjoyed any time of day. Use it to top your favorite soups, salads, and buddha bowls or just eat it by the handful.
Bacon Flavored Roasted Chickpeas, people!
The idea for this recipe came to me over the holidays when I was making my Creamy Cauliflower Soup. Out of tofu and refusing to go to the store during the holiday rush, I went to the cupboards to see what I had on hand for an alternative bacon-flavored topping. And that’s when I found the chickpea!
I had only a few experiences with roasted chickpeas but I couldn’t think of anything better than a sweet, smoky, and crunchy chickpea to add the perfect taste and texture to my cauliflower soup.
And thus, these Bacon Flavored Roasted Chickpeas were born.
Recommended Ingredients & Equipment
These bacon-flavored roasted chickpeas are delicious. And better yet, they are made with just a handful of ingredients that you likely already have.
- Chickpeas – This recipe calls for 2 (14 oz) cans chickpeas. If you would rather use dried chickpeas, you need 1 1/2 cups.
- Soy Sauce – Use tamari for a gluten free option.
- Tomato Paste
- Vegan Worcestershire – Most Worcestershire sauces contain anchovies so make sure to look for vegan Worcestershire sauce. (<<affiliate link)
- Maple Syrup
- Liquid Smoke – This gives the recipe a delicious smokiness. Liquid smoke is found in the condiment aisle of most well-stocked grocery stores next to BBQ sauces. You can also find liquid smoke online. (<<affiliate link)
- Salt and Pepper
- Olive Oil
For this recipe, you will need a shallow dish for marinating, baking sheets, and basic kitchen utensils. I highly also recommend silicone baking mats to prevent the chickpeas from sticking. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Roasted Chickpeas
I’ve made these chickpeas a few ways. The first option is faster but the second option gives you a richer flavor.
Step One – Marinade the Chickpeas
Whisk together the ingredients for the marinade and pour it into a shallow dish. Add the chickpeas, ensuring they are fully submerged and marinate for at least 2 hours. Overnight is best.
Step Two – Bake the Chickpeas
When the chickpeas are ready, drain the chickpeas from the marinade, reserving 1/4 cup of the liquid. Blot the chickpeas dry then toss with olive oil and 1/4 cup reserved marinade. Spread evenly onto a parchment-lined baking sheet.
Bake for 35-40 minutes, stirring every 10 minutes to allow for even cooking. Bake until brown and crunchy. Watch them closely for the last few minutes to prevent burning.
Serving and Storing
Storing – Store roasted chickpeas in an airtight container at room temperature for up to 10 days.
More Roasted Chickpea Recipes
- Chili Lime Chickpeas
- Sea Salt and Rosemary Chickpeas
- Spicy Curry Chickpeas
- Cool Ranch Chickpeas
- Wasabi Chickpeas
Bacon Flavored Roasted Chickpeas
- In a shallow dish, whisk together the soy sauce, tomato paste, Worcestershire, maple syrup, liquid smoke, and pepper. Add chickpeas, making sure they are fully submerged, and marinate for at least 1 hour. Overnight is best.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper or a silicone baking mat and set aside.
- Drain the chickpeas from the marinade, reserving 1/4 cup of the liquid. Blot the chickpeas dry then toss with olive oil and 1/4 cup reserved marinade. Spread evenly on the prepared baking sheet.
- Bake for 35-40 minutes, stirring every 10 minutes to allow for even cooking. Bake until brown and crunchy. Watch them closely for the last few minutes to prevent burning.
- Store in an airtight container at room temperature for up to 5 days.