I have been feeling insanely snacky lately. For example, I am not one to buy potato chips while grocery shopping. I am just not tempted. But the other day, I actually bought a bag of chips and ate it that very same day.
I just chalk it up to finishing a week of substituting a calculus class for 8 hours a day.
But after that potato chip binge, I knew I needed to find a healthier option for when my snacking self makes its appearance again. Enter these honey roasted chickpeas!!
They are crunchy to satisfy your urge to bite into something, and are sweet without being overly sweet, if you know what I mean.
And while my favorite roasted chickpea recipe is still the salt and vinegar roasted chickpeas that I made a while ago, but if I’m looking for a healthy sweet snack, I will look no further than these chickpeas.
I prefer my chickpeas a little on the crunchy side, but you can adjust the cooking time according to your preference.
Baked crispy chickpeas topped coated in honey and cinnamon. Honey-roasted cinnamon chickpeas make the perfect healthy snack!
- 3 cups cooked chickpeas (or 2 15-oz cans chickpeas, grained and rinsed)
- 2 Tbsp honey, melted
- 1 Tbsp olive oil
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp coarse sea salt
Preheat the oven to 350°F.
Spread the chickpeas on a baking sheet in one even layer.
Bake in the preheated oven for 40 minutes.
Meanwhile, mix together the honey, olive oil, cinnamon, nutmeg and salt.
Remove the chickpeas from the oven, and dump into the honey mixture. Mix to coat evenly, then pour onto the baking sheet again in one even layer.
Bake for 10 minutes.
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