Sweet & Salty Roasted Chickpeas
Serves: 8 servings
  • 2 cans chickpeas (garbanzo beans)
  • 1 tablespoon honey
  • ¼-1/2 teaspoon sea salt
  • *You can also add a little cinnamon.
  1. Drain and rinse the chickpeas under cold water. Dump them in a single layer onto a paper towel and allow to dry completely.
  2. Remove any lose skins. You don't have to remove them all, but without the lose skins they will end up crunchier.
  3. Line a cookie sheet with foil for easy cleanup. Move the plain chickpeas to the foil-lined baking sheet in a single layer.
  4. Put in the cold oven and begin preheating to 425 degrees F.
  5. Once the oven is preheated (or after 15 minutes), take the chickpeas out, drizzle with honey and sprinkle with salt. Make sure all of the chickpeas are evenly coated and then return the pan to the oven.
  6. Cook for another 20-30 minutes at 425 degrees F, stirring once halfway through.
  7. Turn off the oven, open the oven door slightly, and leave the pan of chickpeas in the oven while it cools. This is another optional step that helps give the crunchiest result.
  8. Once they have cooled completely, remove from the oven and enjoy! They will stay crunchy in a ziplock bag for a few days...if they last that long. :)
{serving size = ¼ cup - recipe makes 8 servings}

112 calories, 1.8g fat, 5.2g fiber, 5.2g protein

*Actual nutrition info may vary based on exact ingredients used. Find this recipe in MyFitnessPal as FG8 Sweet & Salty Roasted Chickpeas.
Recipe by Feel Great in 8 Blog at http://blog.feelgreatin8.com/sweet-salty-roasted-chickpeas/