Our Gochujang EVOO is infused with the ever-popular, Korean chili paste which adds a spicy kick to the chickpeas. Snack on these anytime, serve beside a salad for lunch or add them directly to salad for a spicy crunch.


1 can of chickpeas, drained and well rinsed

4 tbsp Gochujang EVOO

1 tbsp Pomegranate Quince white balsamic


Preheat your oven to 400°. In medium bowl add EVOO and balsamic. Whisk until blended. Add chickpeas and gently toss until coated with mixture. On parchment lined baking sheet, spread chickpeas and bake for 25 to 30 minutes until crispy. Remove from oven. Serve with extra Gochujang drizzle as desired.