Description
Crispy and sweet cinnamon roasted chickpeas make a delicious and healthy snack. Coated with melted coconut oil, honey, and warm cinnamon, then baked to golden perfection, these chickpeas offer a delightful crunch and a touch of natural sweetness. Perfect for snacking or topping salads.
Ingredients
Chickpeas
- 1 can (16 oz.) chickpeas, low sodium if possible (garbanzo beans)
Coating
- 1 tablespoon melted coconut oil
- 1 teaspoon honey
- ¾ teaspoon ground cinnamon
- 1 pinch of salt (optional)
Instructions
- Prep: Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas thoroughly. Spread them out on a lint-free towel and pat them dry, rubbing gently to remove some of the skins. This helps to achieve a crispier texture when baked.
- Mix: In a medium-sized bowl, combine the dried chickpeas with melted coconut oil, honey, ground cinnamon, and an optional pinch of salt. Toss everything until the chickpeas are evenly coated with the mixture.
- Bake: Spread the coated chickpeas in a single layer on a small rimmed baking sheet. Place in the preheated oven and bake for 25 to 30 minutes, shaking or stirring the pan every 10 minutes to ensure even roasting. Bake until the chickpeas turn crispy and golden brown.
- Cool: Remove the baking sheet from the oven and allow the chickpeas to cool completely. Cooling helps them crisp up further and enhances their crunchiness before serving.
Notes
- Drying the chickpeas well is crucial for crispiness.
- Use low-sodium chickpeas to control saltiness.
- You can substitute honey with maple syrup for a vegan version.
- Store cooled chickpeas in an airtight container; best enjoyed within a few days to retain crunch.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
