With a hint of cinnamon and honey, these coconut oil roasted chickpeas seem like a sweet treat but really aren’t. Add just a bit of sea salt and you have that perfect sweet/salty combo that hits all the buttons. How long it takes: 35 minutes, mostly hands off Equipment you’ll need: small sheet pan, mixing bowl Servings: 4 I’m always on the search for quick, easy, and healthy snacks. Of course they have to be delicious, too. You’d think in this endless quest for great snacks, I’d be better about having them with me at all times. I was in Napa Valley this past weekend which for us Michiganders involves pretty much two full days of travel. So, of course, I had my carry-on full of great snacks to keep me from hitting the wall. Oh wait, no, I didn’t. Dream on, girl. On the way out of my house, I managed to get my act together enough to grab one of the blender banana oatmeal muffins I had made for my family and a couple of clementines but that was the extent of it. These cinnamon roasted chickpeas would have been perfect for putting in my carry-on. Filling, lightweight, durable and oh, so tasty! I wish I would have thought of that before I left.
About Roasted Chickpeas
Roasted chickpeas aren’t only perfect for travel, they’re also perfect for families with nut allergies (like ours!). They offer the protein and crunch that’s reminiscent of a nut and they have the same ease – you can throw them in a bag, in your purse, the car, diaper bag, whatever. They are totally mess-free. Roasted chickpeas are also super simple to make and it’s easy to make a double batch. The flavor combinations are endless; I want to try some of the seasonings I use with these pumpkin seeds like maple chili powder, curry lime, ginger soy, or pumpkin pie spice. Maybe some of you are familiar with my crispy chickpeas recipe. Same sort of deal, except that this recipe leans just a tiny bit more to the sweet tooth instead of savory. For those of you with air fryers, try air fryer chickpeas for even more crispness.
What You’ll Need
How To Make This Recipe
Open a can of chickpeas, drain them, rinse with cool water, and drain again.
Spread the chickpeas out on paper towels or a clean, lint-free cotton dish towel.
Roll them around to dry them and loosen the skins. Look for a transparent skin that is easily rubbed off.
Make sure the chickpeas are good and dry. The drier they are, the crunchier they’ll get. If you have extra time, let them dry on the countertop for a half hour or more.
Add them to a mixing bowl with the melted coconut oil, honey, cinnamon, and salt (if using). Stir them around until the chickpeas are coated.
Spread them out in a shallow baking pan or small sheet pan.
Bake them at 400°F for about a half hour, giving the pan a careful shake every ten minutes or so. The round little chickpeas roll around pretty easily so don’t get too vigorous with the shaking. I’ve ended up with chickpeas all over my oven that way!
When the chickpeas are golden brown and crispy, remove them from the oven and allow to cool before enjoying them.
Make It Your Own
Make your roasted chickpeas vegan by replacing the honey with a different sweetener such as maple syrup or agave. Substitute a teaspoon of vanilla paste for the cinnamon for vanilla roasted chickpeas. Make cinnamon sugar chickpeas: Mix 1 teaspoon cinnamon with 2 tablespoons brown sugar. Coat the chickpeas with melted coconut oil, then add the cinnamon sugar mixture and stir to coat. Spread on baking pan which has been lightly sprayed with non-stick spray. Bake as directed.
Storage Tips
Roasted chickpeas are crunchiest the same day you make them. To keep them as crunchy as possible, store them at room temperature in a loosely covered container, like a bowl covered lightly with a paper towel.
On-the-go healthy snacks
Looking for more snacks that you can munch on while you’re out and about? Try:
Cranberry Oatmeal Energy Balls (nut-free) Sugar-Free Cinnamon Roasted Almonds Olive Oil Roasted Almonds Healthy Pistachio Snack Mix from Lauren Kelly Nutrition Naturally Sweetened Blueberry Fruit Roll-Ups from Sugar-Free Mom
