Preparation

The secret to this recipe is the smashing—it creates irregular surfaces that crisp up beautifully in the oven while creating little nooks for the sticky gochujang glaze to cling to. These work equally well as a salad topper, grain bowl protein, or straight-from-the-pan snack.

Preparation

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Drain and rinse the chickpeas thoroughly, then spread them on a clean kitchen towel. Pat completely dry and let air-dry for 10 minutes (moisture is the enemy of crispiness).
3. Spread chickpeas on the prepared baking sheet. Using the bottom of a glass or measuring cup, gently press down on each chickpea to smash it slightly—you want them flattened but still mostly intact.
4. Drizzle with olive oil and toss to coat. Roast for 25 minutes, shaking the pan halfway through.
5. Meanwhile, whisk together the gochujang and maple syrup in a large bowl.
6. Remove the chickpeas from the oven (they should be golden and crispy). Immediately transfer them to the bowl with the gochujang mixture and toss quickly to coat.
7. Spread the coated chickpeas back on the baking sheet and return to the oven for 8-10 minutes until the glaze is sticky and caramelized.
8. Remove from oven, sprinkle with coarse sea salt, and let cool for 5 minutes before serving. They'll crisp up even more as they cool.