This is a great healthy snack that both you and your little ones are sure to love. They are tasty and crunchy,similar to nuts, and super easy to make. Needless to say they are low in sugars and fats, and high in protein. And they really are soooo good!!
They are also easy to change up if you like you can do them spicy as well if you prefer.
I should say too that I accidentally bought and opened the “chickpeas with fava beans” and was surprised they turned out just a well. Just need to watch them a little more closely when roasting as the fava beans seem to roast more quickly.
Because they freeze and thaw well I do up triple batches at a time.
Ingredients:
- 1 19 oz can of chick peas (otherwise known as garbanzo beans)
- 2.5 tsp Extra Virgin Olive Oil (or Canola Oil)
- 1.5 – 2 tsps ground/powdered cinnamon
- 2 tsps sugar (optional)
- 2 tbsp honey (buckwheat honey is good as well)
Directions:
- Preheat oven to 375 degrees F
- Drain chickpeas (garbanzo beans) thoroughly by rinsing them in cold water and/or soaking until starch in removed. You can also peel the skins if you prefer. I have done with and without and soon discovering peeling them made no difference really.
- Blot on paper towel to remove excess water
- In a bowl whisk together cinnamon and oil and sugar. I prefer without sugar as the honey added later is plenty sweet. Put Chickpeas in the same bowl and stir to coat them evenly. Once coated spread Chickpeas on a large baking sheet and bake for about 45 minutes, or until Chickpeas are crunchy. (in the center also)
- When Chickpeas are done returned them to bowl and coat evenly with honey. Spread back onto cookie sheets and place back in over to allow to dry. I Turn oven off and let dry in heat of the oven.
- Store in airtight container to keep fresh.
Unable to give credit as I’m unaware where this originated from.
The coating you see is the honey crystalized and this batch is without the additional sugar.
Unable to give credit as I’m unaware where this originated from.