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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!
5 from 1 vote

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!