First of all, credit where credit is due – I got the idea to make vegan bacon chickpeas from My Darling Vegan, a blog that has amazing, plant-based recipes. When I saw Sarah’s post, I knew I wanted to create a similar recipe with my own spin on it. What I ended up with is almost the exact same recipe as my vegan coconut bacon, with slightly different instructions.

These vegan bacon chickpeas are super healthy, full of umami flavor, and made without liquid smoke. I loved them on top of a salad, but these would be perfect in tacos, wraps, or toast too.

If you don’t mind, I’d like to take this opportunity to ask for some advice from y’all. So, over the summer I went through an extremely stressful period of time. During this time I was so stressed, that I developed the unfortunate habit of clenching my teeth while I sleep. Even though I’m not longer under that stress, I still clench my teeth at night. I haven’t cracked a tooth (yet), but the pain and swelling has gotten to a point where I need to do something about it. I have an appointment with an oral surgeon to talk about my options, but I was wondering if anyone had any advice about this issue (temporomandibular disorder, or TMJ). So far I have tried jaw massage, a hot water bottle, magnesium to relax the muscles, and calming essential oils. They’re all helping a little bit, but I figured I’d ask if anyone has  any other ideas! :)

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Vegan Bacon Chickpeas

These vegan bacon chickpeas are insanely addictive – they’re savory, a little spicy, and packed with plant-based flavor!

Ingredients

• 1 15 oz. Can of Chickpeas or 1 1/2 cups cooked
• 2 Tbs Extra Virgin Olive Oil
• 2 1/2 Tbs Tamari or Soy Sauce
• 1 1/2 Tbs Sriracha
• 2 Tsp Maple Syrup
• 1 Tsp Smoked Paprika

Instructions

• To start, rinse and dry your chickpeas. Then, individually remove the skins from the chickpeas. I know it’s tedious and annoying, but it’s crucial for this recipe’s success! But seriously though, don’t skip this step!!
• In a plastic bag, add in chickpeas, olive oil, tamari, sriracha, maple syrup, and smoked paprika. Shake up the bag so the chickpeas are evenly coated with everything.
• Marinate the chickpeas in their bag, in the fridge, for AT LEAST an hour. Preferably marinate them overnight, so the flavor can really infuse into the chickpeas.
• When they’re done marinating, preheat the oven to 425 degrees F.
• Put the chickpeas in a colander or strainer, and strain out the marinade. DO NOT rinse or dry the chickpeas! You still want a little marinade on them.
• On a baking sheet lined with parchment paper, bake chickpeas for 20-25 minutes.
• When done, let cool and enjoy!! These are dang delicious in a salad, but they’re be great in tacos or on toast!

Notes

If you’re interested in making the salad in the pictures, here’s what you do – add a bunch of mixed greens to a bowl. Top off with sugar snap peas, crispy tortilla strips, sliced avocado, hemp seeds, and the bacon chickpeas. Serve with your fave dressing, and a squeeze of lemon, if you like. Be sure to top off with fresh cracked black pepper and red pepper flakes if that’s your thing!

P.S.

If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)