This is a wicked easy appetizer or snack, and they’re packed with protein and flavor. I make a big batch (double or triple this recipe) and break it into single servings, ready to grab-and-go in a snap.

Ingredients:

• 1 can organic chickpeas
• 1 T white balsamic vinegar
• 1 T soy sauce
• 1 t agave nectar (or other sweetener of choice)
• 1/8 t sea salt
• 1/8 t garlic powder
• 1/8 t cayenne pepper
• 1/4 t cumin

Preparation:

1. Preheat the oven to 400 degrees.
2. In a large bowl, mix the balsamic vinegar, soy sauce, agave nectar/other sweetener, sea salt, and spices.
3. Drain and rinse the chickpeas.
4. Add the chickpeas to the bowl and stir to coat evenly.
5. Pour the mixture into a glass casserole dish and roast for 30-40 minutes, until all of the liquid is absorbed.
6. Turn the chickpeas two or three times during cooking.
7. Enjoy!

About Traci: A freelance writer and vegan lifestyle coach, she can be found creating new and delicious vegan dishes in her tiny kitchen. Find more on vegan eating and cooking at www.tracilynhobson.com