One of my goals this year is to push myself outside my comfort zone more. That’s why, when I was invited to participate in the Crazy Ingredient Challenge, I cheerfully accepted. Every month the group votes on two random ingredients and we each have to come up with a recipe that uses both. This month’s ingredients are chickpeas and honey. I’ve been seeing savory roasted chickpea recipes all over Pinterest and I love this snack idea! So, I decided to come up with a sweet version. Today I’m sharing the honey roasted chickpea recipe I created. To be fair, I adapted my recipe from several others I found online. Turns out I wasn’t the first person to have this idea!
I ended up changing quite a bit from the recipes I found online because I wanted both sweet AND salty. Plus, I wanted to leverage the health benefits of swapping chickpeas for nuts (less fat and fewer calories) so I omitted the oil found in most other recipes and used Splenda in lieu of sugar. The end result was a crunchy, delectable snack that satisfies any craving with a lot less guilt than I have when I eat several handfuls of honey roasted peanuts or an entire bag of kettle corn.
- 1 15 oz. can chickpeas aka garbanzo beans
- 1 tsp cinnamon
- 1 tsp Splenda or sugar, if you prefer
- 1 tsp sea salt
- 1 tbs honey
- Preheat oven to 375°F.
- Rinse and strain chickpeas to remove the starch. Then pat dry with a paper towel.
- In a small bowl or quart-sized zip seal plastic bag, combine cinnamon, Splenda, and salt. Add chickpeas and mix well until all of the chickpeas are coated in seasoning.
- Spread chickpeas evenly on an ungreased baking sheet.
- Bake at 375°F for 30-35 minutes.
- Remove from oven and immediately place chickpeas in a small bowl. Drizzle honey over chickpeas and mix well until they are all coated with honey.
- Spray baking sheet with non-stick cooking spray.
- Return to baking sheet and bake an additional 5-10 minutes to desired consistency.
Not only are these honey roasted chickpeas a delicious, low-fat, low-calorie alternative to honey roasted nuts, they’re way cheaper too! The chickpeas are less than $1/can and you use only small amounts of the other ingredients (which you probably already keep on hand).
I hope you enjoyed my honey roasted chickpea recipe! Check out all the other clever ways the challenge participants combined honey and chickpeas: