Sweet and Salty Roasted Chickpeas – Love this Twist!

So I finally checked out Pinterest and man is it addictive! What I LOVE about it though is quick access to delicious and healthy recipes. I made this last night because thankfully had everything in my kitchen already (accept the parchment paper so just put a little olive oil on the cookie sheet before roasting the chickpeas). This recipe is from the Cupcake Project (not at all where I would have guessed it came from) – it was a huge hit with my family so give it a try! 

  • 1 can (14 oz) chickpeas (garbanzo beans), drained
  • 2 teaspoons olive oil
  • 1 teaspoon cinnamon or your spice(s) of choice    (I added cardamom in addition to cinnamon – gave it a nice kick!)
  • 1 1/2 teaspoons brown sugar
  • 1/4 teaspoon salt
  1. Place chickpeas on a baking sheet lined with parchment paper or a Silpat.
  2. Bake at 450 F for 30 minutes. (You didn’t miss anything here.  You don’t oil or season them until after they are done.  In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil.  They are enjoyable all on their own.)
  3. Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
  4. Enjoy hot, or bring to room temperature and store in an air-tight container.  Like popped corn, the chickpeas are never as good the next day.  However, they are still quite enjoyable 3-4 days after making them.   

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