Honey Roasted Chickpeas with Sea Salt are a healthy, sweet and salty snack that is easy to make. They are high in fiber, protein-packed, gluten free, dairy free…and Adam can’t get enough of them (in other words, they’re toddler friendly too!)
Honey Roasted Chickpeas are made with only a few simple ingredients, and you most likely have everything you need already in your pantry. In fact, all you really need is one ingredient, and that’s the chickpeas. The additional ingredients are simply for flavoring, but roasted chickpeas are super crunchy and delicious straight from the oven. In this case I made them honey roasted with sea salt, however I have other variations in the works that I am excited to share with you soon!
- 15 ounce can chickpeas (garbanzo beans)
- 1 tablespoon honey
- ½ tablespoon canola oil (or other neutral tasting oil)
- sea salt, add to taste
- Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper and set aside.
- Empty chickpeas into a colander. Rinse until no longer foamy and drain. Put chickpeas onto paper towels to pat dry. (Optional: remove skins from chickpeas. Not necessary, but I recommend it).
- Place chickpeas in a single layer on prepared baking sheet. Bake for 45 minutes, or until chickpeas are crunchy. (If they're soft, put them back in for 5 minutes until crunchy).
- Meanwhile, in a medium bowl, whisk honey and oil. Add hot chickpeas and toss to coat. Pour chickpeas back on lined baking sheet and return to the oven for 5 to 10 minutes, or until caramelized. Sprinkle with sea salt, as desired, and let cool. Store in an airtight container.
This marks the fourth installment of the Eating the Alphabet Challenge, hosted by Brenda of Meal Planning Magic. This month we’re featuring healthy recipes using fruits, vegetables, grains or legumes that start with letters G or H. Obviously I chose G for garbanzo beans. I am loving the Eating the Alphabet Challenge because it is giving me opportunity to knock out several recipes from my bucket list.