March 6, 2013

Sweet & Salty Roasted Chickpeas




























I have been intending to make this recipe for a really long time now, as I saw it on Pintrest ages ago and thought it looked delicious. I finally made it today, and it lived up to my expectations!


Sweet & Salty Roasted Chickpeas

1 can (14 oz) chickpeas
2 tsp olive oil
1 tsp cinnamon {or spice of your choice}
1 1/2 tsp brown sugar
1/4 tsp salt

1. Open can of chick peas and drain the liquid using a strainer. Cover a baking sheet in parchment paper and place chickpeas on the baking sheet.

2. Bake the chickpeas for 30 mins at 450F. While the chickpeas are baking, mix all of the other ingredients together in a bowl.

3. Once the chickpeas are done, transfer them from the baking sheet into the bowl that contains all of the other ingredients. Mix together thoroughly. Enjoy hot, or wait for them to cool; they are delicious either way!


These chickpeas are somewhat similar to flavoured popcorn, but way healthier. They have the same kind of crunch, but they do maintain some of their chickpea flavour {which I love!}. Be forewarned, a few of them popped in the oven and in fact, made a noise similar to a corn kernel popping. I was startled by this at first and thought perhaps I had done something wrong, but this appears to be normal.

Photo Credit: Sprinkle n' Simmer

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