Crunchy Roasted Furikake Chickpeas

Featured in the Honolulu Star-Advertiser on February 26, 2014.



Crunchy Roasted Furikake Chickpeas

  • Non-stick vegetable spray
  • 2 (15-ounce) cans garbanzo beans (chickpeas), rinsed and drained
  • 2 tablespoons olive oil
  • 4 tablespoons local honey
  • 4 tablespoons nori komi furikake (prepared seaweed; available in the Asian section)


  1. Preheat oven to 400°F.
  2. Coat baking sheet with non-stick vegetable spray; set aside.
  3. Spread chickpeas onto prepared baking sheet and pat very, very dry.
  4. The drier the chickpeas, the crunchier they will be.
  5. The skin of the bean may peel off as you pat them dry.
  6. You may remove the skins or leave them on.
  7. Once 100% dry, place chickpeas into the oven and roast for 15 minutes.
  8. After 15 minutes, remove from the oven and drizzle with olive oil.
  9. Using a large spoon or spatula, mix the beans around to make sure they are all evenly coated.
  10. Drizzle honey, then sprinkle furikake over beans.
  11. Mix to coat each bean with seasoning.
  12. Add more honey and furikake if desired.
  13. Place back into the oven and roast for another 15 minutes.
  14. Leaving the beans inside oven, turn off heat and crack open the door.
  15. Allow beans to sit inside as the oven cools down for 30 minutes.
  16. This will make them crunchier.
  17. Store at room temperature.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
300 calories, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 250 mg sodium, 45 g carbohydrate, 8 g fiber, 22 g sugar, 9 g protein


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