I’m a little late to the party when it comes to roasted chickpeas. I’ve seen these all over the web for a couple of years and I am finally getting around making them for M.
I have to admit, I was pretty hesitant at first.
Can chickpeas really get crunchy like a nut? Won’t it taste soggy?
What convinced me was how healthy chickpeas are. Full of fiber & protein, it does sound like the perfect little snack for my bottomless pit of a daughter.
Here’s everything you need:
- 2 14 ounce cans chickpeas
- 1 tablespoon canola oil
- 2 tablespoons honey
- 1/2 tsp sea salt
First, you want to drain and rinse the chickpeas. Lay them out on a paper towel to dry out for about 20 minutes.
Preheat the oven to 400 degrees. Lay the chickpeas out on a large baking pan so that they create a single layer. Toss with canola oil and 1 tablespoon honey.
Bake for 7-10 more minutes.
Remove from the oven and let them cool completely. The longer they cool, the crispier they will get.
We loved them! M loved them! The sweet from the honey was the perfect balance to the sea salt. I’m excited to start adding them to salads, as yogurt toppings, and to M’s lunches
Have you ever tried roasted chickpeas?