Tamari and Green Onion Chickpeas are loaded with delicious, classic Asian flavors. They have a punch of green onion coated in the nutty texture of almond flour. As a result, they are a little bit sweet, a little bit salty, and addictingly delicious. These versatile chickpeas are great on their own, with noodles, salads, rice bowls and so much more. We’ve even used them to top soups!
If you haven’t tried roasting chickpeas yet, this recipe is a great place to start. Easy, everyday Asian ingredients have these chickpeas bursting with flavor and texture. And they’re so fast and easy to make, you can pop them in the oven and take the next 30 minutes to focus on the rest of your meal plan. Or maybe just put your feet up instead 🙂
What is Tamari?
I grew up eating a lot of soy sauce. With an Asian heritage, it was a staple on our dinner table. We used it on everything from dumplings to chow mein. Even a simple bowl of white rice was never complete without a drizzle of the salty sauce. But when I realized that I had a problem with gluten, I was surprised to find out that soy sauce was full of it.
It wasn’t an option to give up soy sauce (I couldn’t imagine life without it!), so I had to find an alternative. Luckily, I wasn’t alone. It took about 30 seconds of searching to find a handful of soy sauce alternatives. And all were gluten free without sacrificing an ounce of flavor. I even prefer the taste of Tamari to soy sauce now. It tastes more distinct, which is likely a result of having more flavor and less filler in the recipe.
If you’re not sensitive to gluten and you would prefer to use the soy sauce you have on hand – go for it! These chickpeas will work perfectly with whatever soy sauce you use. But if you are celiac, gluten sensitive or would just like to try something new, I highly recommend grabbing yourself a bottle of Tamari.
Chickpeas are a great source of protein in place of meat in a vegan diet. They are low GI, and a rich source of essential vitamins and nutrients like iron, folate, manganese and fiber.
In terms of plant based proteins, chickpeas are superstars. They are versatile! You can roast them, fry them, eat them plain and cold or throw them in soup. They serve as the base for delicious creamy hummus. And they pack and travel well as a healthy snack on the go. I keep roasted and cooled chickpeas on the counter for snacking throughout the day, because making a healthy choice is easy when it’s right in front of me.
Looking for something to go with your chickpeas at dinner? We’ve got you covered:
- Lemon & Dill Cucumber Salad (Creamy)
- Roasted Kale with Lemon and Garlic
- Easy Quinoa with Lemon & Dill
- Cornmeal Roasted Sweet Potatoes (Oil Free)
So here they are, our favorite Tamari and Green Onion Chickpeas. We usually eat them on their own as the main protein at dinner. But we love to add them to our noodle bowls, too. When baked, the almond flour makes these tasty chickpeas so addicting. So drop us a comment if you give these a try and we hope you enjoy them as much as we do!
Tamari and Green Onion Chickpeas
- Lined baking sheet
- Measuring cups and spoons
- Cutting board and kitchen knife
- Mixing bowl and spatula
- 4 cups Cooked or canned Chickpeas *Rinsed and dried if canned
- 1 bunch Chopped Green Onion
- 3 tbsp Almond Flour
- 2 tbsp Tamari
- 1 tbsp Maple Syrup
- ¾ tbsp Rice Vinegar
- ½ tsp Granulated Garlic
- Preheat oven to 400°F
- In a mixing bowl, stir together tamari, rice vinegar, maple syrup and garlic
- Add chickpeas, green onion and almond flour
- Stir well to combine
- Scrape out onto lined baking sheet
- Bake for 30-35 minutes until chickpeas are browned and slightly firm on the outside while still soft on the inside
- Serve immediately or enjoy once cooled as a main protein, side dish, or salad and noodle bowl topping