Teriyaki Chickpeas

Servings: 5 Calories: 77 Carbs: 12g Protein: 4g Fat: 1g

1 can low sodium garbanzo beans, rinsed, drained and dried
3 tablespoons Bragg’s Liquid Aminos (you can sub in a low sodium soy sauce)
1 tablespoon Walden Farms Pancake Syrup
1 tablespoon Rice Wine vinegar
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon ginger powder


  1. Preheat oven to 400 degrees. Line a baking sheet and spray it with non-stick cooking spray then set aside.
  2. Combine all ingredients in small bowl (except chickpeas) and whisk until well combined.
  3. Add chickpeas and coat well with sauce.
  4. Bake for approximately 20 minutes, stirring halfway through the cooking process. Keep a close eye on these to ensure they don’t burn!
  5. Serve on salads, with crackers, as a side dish, in a rice bowl or eat plain! Store leftovers in a Tupperware container for up to 5 days.
    *Note: you can also cook these in a skillet sprayed with non-stick cooking spray.

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