This month’s Crazy Ingredient Challenge was to combine chickpeas aka garbanzo beans and honey. Two ingredients that were already in my pantry. How was I to turn down the challenge!?
I kept it really simple this month and added only a few more ingredients, cinnamon sugar and olive oil. The result was a snack that we devoured within the hour! Roasted chickpeas will become a new snack staple and I can’t wait to play around with some other flavor combinations.
These chickpeas would be beautiful atop a salad, too. Much like the one I shared yesterday!
Cinnamon and Honey Roasted Chickpeas
Ingredients:
- 1 can (15 oz) chickpeas, drained
- 1 tbsp olive oil
- 1 tbsp honey
- 2 tsp cinnamon sugar
Steps:
- Lay chickpeas out on a clean towel and pat dry. Remove any lose skins. Leave chickpeas out until completely dried, about 45 minutes.
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Lay chickpeas out on the prepared baking sheet. Roast 40 minutes, or until crunchy.
- Toss roasted chickpeas in oil. Add the honey and cinnamon sugar. Place chickpeas back on the baking sheet and roast another 5 minutes.
*This recipe is adapted from Debbie at http://www.madefrompinterest.net/roasted-chickpeas-recipe/*
To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.
Sew You Think You Can Cook 
Roasted chickpeas are so delicious. This would make a great snack.
It’s always nice to have a guilt free snack option!
Great minds Lauren. Roasted chickpeas were the first thought to pop into my mind too. I’ll bet these are delicious on a salad!
Yes, I think we’d get along quite well, Wendy. 🙂
I love roasted chick peas and I use them often in my salads. Healthy and delicious.
I can’t believe it’s taken me this long to discover them!
Great minds think alike! These are such a yummy snack. I noticed you cook yours longer at a higher temperature. I was afraid mine would burn, but I bet yours turned out crunchier. I might have to adapt my recipe… Yours look amazing!
I lost a few to uneven oven cooking. But they were very crunchy. We actually found we liked the ones that didn’t crisp up as much better. I’ll be by to check out yours tonight, I hope.
I almost went this route too. Great for snacking or on top of a salad. Love the cinnamon sugar added to it.
Yea, I know, it’s not too crazy an idea, but it is delicious!
I made a batch of honey roasted chickpeas too. I ate them while I waited on my fudge to freeze. Loved them!
Very nice! They’ll be my new go-to snack.