The crispy spiced chickpeas are great for nibbling on between meals. Double the batch and stash some for the extras in your lunch bag for an easy protein-packed snack.
- Prep time 20 minutes
- Total time 40 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Chicken:
Crispy Chickpea Salad:
Method
Chicken: In large bowl, whisk together maple syrup, soy sauce, chili sauce, sesame oil and garlic. Remove 2 tbsp to small bowl and set aside.
Add chicken to remaining maple syrup mixture; toss to coat. Arrange on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until juices run clear when thickest part of chicken is pierced, about 35 minutes.
Brush with reserved maple syrup mixture; sprinkle with sesame seeds. Broil until browned, 1 to 2 minutes.
Crispy Chickpea Salad: While chicken is roasting, toss together chickpeas, 2 tsp of the oil, 1 tsp of the lime juice, the chili sauce and half each of the salt and pepper; spread in singlel layer on greased rimmed baking sheet. Roast in 425°F oven, stirring occasionally, until crisp and golden, about 20 minutes.
In large bowl, whisk together maple syrup and remaining oil, lime juice, salt and pepper. Add arugula and red onion; toss to coat. Top with chickpeas. Serve with chicken.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 682 mg
- Sugars 19 g
- Protein 35 g
- Calories 573
- Total fat 31 g
- Potassium 671 mg
- Cholesterol 123 mg
- Saturated fat 7 g
- Total carbohydrate 39 g
%RDI
- Iron 26
- Folate 40
- Calcium 13
- Vitamin A 12
- Vitamin C 20
