The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
3 Tbsp sesame oil (or grapeseed or olive to avoid sesame)
1 Tbsp soy sauce (or coconut aminos to avoid soy)
2 cloves minced garlic
1 inch piece ginger, grated
to taste salt
Rinse and pat dry chickpeas. Heat oil and soy sauce over medium heat in a saute pan for 3 minutes. Add chickpeas to pan and cook, stirring occasionally for 12-15 minutes, until toasty brown. Remove and place on paper towels to remove excess oil. Add garlic to pan while still warm for 2 minutes but do not brown. Add ginger and chickpeas back to the pan with garlic. Add salt if needed.
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.