Looking for a high protein snack that will keep you full and satisfied for hours? Roasted chickpeas are one of my favorite low-calorie snacks. They are a great and healthy alternative to mixed nuts, chips, and other munchies. I can’t begin to tell you how many batches of roasted chickpeas we consume in this house. I have made them using both fresh chickpeas and canned chickpeas and honestly you can’t tell the difference after they are roasted. For that reason I usually use canned because they are ready to use. 🙂 The most important thing about making roasted chickpeas is to make sure your chickpeas are throughly dried before tossing into the spice mix. If they are not dried enough they will be soft and chewy on the inside not crispy and crunchy. If I am not pressed for time I will rinse off the chickpeas and lay them on a paper towel lined baking sheet for at least an hour to air dry. After an hour or so I blot them again with a towel just to be certain that they are thoroughly dry. After drying whip up the spice mix, dump onto a rimmed baking sheet and roast until crunchy and no longer soft in the middle. Roasting the chickpeas turns them from a soft bean to a crunchy corn nut-like snack. Throw a baggie of these in your lunch box and avoid that mid afternoon snack attack.
One Year Ago: Spanish Rice
Honey Cinnamon Roasted Chickpeas
- 2 (15 ounce) cans of chickpeas (or 4 cups cooked chickpeas)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoon granulated sugar
- 4 teaspoons olive oil
- 2 tablespoon honey
- Preheat oven to 375 degrees F.
- Drain and rinse chickpeas in a colander under running water. Throughly dry chickpeas with a kitchen towel.
- In a small bowl, whisk together the oil, cinnamon, nutmeg and sugar. Add chickpeas and toss until coated with spice mixture. Spread chickpeas out on a rimmed baking sheet.
- Roast, shaking the pan occasionally, until the chickpeas are crunchy and no longer soft in the middle, 35-40 minutes. Test taste every few minutes until desired texture is reached.
- Place hot, roasted beans in a small bowl and coat evenly with honey. Spread beans back out on baking sheet and allow to dry. Store in an airtight container at room temperature.
Bake Time: 40 minutes
Source: adapted from The Pastry Affair
Can’t get enough of these crunchy chickpeas? Check out my Oven Roasted Chickpeas with Moroccan Spices! 😀