Salted Honey-Roasted Chickpeas

That can of chickpeas sitting in your cupboard is hiding a secret: once roasted, they will become an addictive savoury snack that’s perfect for packing into small containers and eating on the go. A good source of protein and fibre, they’ll help to keep the family feeling full a little longer.

This recipe can easily be double, if desired.

Makes 2 cups

You’ll Need

1 – 15oz. can chickpeas, rinsed and drained
1 Tbsp canola oil
1 tsp ground cinnamon
1 Tbsp cane or granulated sugar
1 Tbsp honey
½ tsp sea salt

Prep and Cook

1

Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
2

Place drained and rinsed chickpeas on a paper towel to dry completely. You can peel off the skins of the chickpeas, if desired.
3

In a medium bowl, whisk together the oil, cinnamon, sugar and one tablespoon of the honey. Add the dry chickpeas and toss to combine, evenly coating the chickpeas with the honey mixture.
4

Spread out the chickpeas into an even layer on the baking sheet and bake for 35-45 minutes, shaking the pan every ten minutes or so, or until the chickpeas are crispy on the outside and deep golden brown in colour
5

Sprinkle with sea salt and allow to cool. Store chickpeas in an airtight container at room temperature.