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Black Pepper Soy-Sesame Roasted Chickpeas

Shatteringly crisp chickpeas with a savory soy glaze, toasty sesame seeds and a bold cracked-pepper bite.

Black Pepper Soy-Sesame Roasted Chickpeas

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted very dry, loose skins removed
  • 2¼ tsp10 gCanola oil
  • 2½ tsp12 gLow-sodium soy sauce
  • 1⅛ tsp5 gToasted sesame oil
  • 1 tsp7 gHoney
  • 1¾ tsp4 gBlack peppercoarsely cracked
  • ¾ tsp2 gGarlic powder
  • ½ tsp1 gGround ginger
  • 1½ tbsp12 gSesame seeds

Steps

  1. Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment.
  2. Spread the chickpeas on a clean towel, pat them very dry and rub off any loose skins; drier chickpeas roast crunchier.
  3. Toss the chickpeas with the canola oil on the baking sheet and spread them in a single layer.
  4. Roast for 25 minutes, shaking the pan halfway, until golden and mostly crisp.
  5. While they roast, whisk the soy sauce, toasted sesame oil, honey, garlic powder, ground ginger and half of the black pepper in a large bowl to make the soy glaze.
  6. Tip the hot chickpeas into the bowl of soy glaze and toss until coated, then return them to the baking sheet and scatter the sesame seeds over them.
  7. Roast 8 to 10 minutes more, watching closely, until the soy glaze is dry and the sesame seeds are toasted.
  8. Sprinkle the remaining half of the black pepper over the chickpeas while hot and toss.
  9. Let cool on the pan for 15 minutes; they crisp further as they cool. Store loosely covered and eat within a day for the best crunch.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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