One of my clients recently asked me for a cinnamon roasted chickpea recipe, and since I am always on the lookout for healthy snacks for my kids, I was eager to oblige. I also really like that that roasted chickpeas are allergy-friendly and nut-free, so they make a perfect addition to your kids lunch boxes.
So all that to say, they turned out pretty darn good and my kids were popping them into their mouths like candy. The only caution I would give is to make two batches at once if you have a large family like mine, as they tend to disappear pretty fast. Each serving of this recipe (about 1/2 cup or 2 ounces) amounts to 176 calories, 25g carbs, 6.2.1g fat and 6.4 g protein.
Cinnamon Maple Roasted Chickpease
Prep Time: 5 mins Cooking Time: 40 mins
- 2 cans chickpeas (400 ml)
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1-2 tbsp coconut sugar
- 1 tbsp cinnamon
- a good pinch of sea salt
- Drain, rinse and dry your chickpeas. For best results, remove as many skins as you can by rubbing chickpeas with a paper towel. This can take about five minutes but is so worth it as it helps dry out the chickpeas.
- Spread the chickpeas onto a cookie sheet and place them in the cold oven, then turn the temperature to 400 degrees F.
- Roast for 20 minutes, then remove from oven and pour chickpeas into a medium sized bowl. Stir in the coconut oil, maple syrup, coconut sugar, cinnamon, and sea salt and return to the oven for another 20 mins.
- Turn off the oven, leaving the chickpeas inside until the oven cools down. Remove and make sure they are completely cool before storing.
Gluten-free, Dairy-free, Vegan, Vegetarian, Nut-free