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Recipe Thursday-Sweet and Salty Roasted Chickpeas

Posted on September 27th, 2012 | Posted in Recipes, Snacks

I had planned to make Sweet and Salty Roasted Chickpeas for our Company Picnic, but I had to use the chickpeas for my hummus recipe instead, so this recipe got pushed down on my list. I finally made it a month later for Hometown’s Birthday/Anniversary Celebration.

I was drawn to this recipe because it uses chickpeas in a way that I have never had them before-roasted. These chickpeas were easy to make and are a nice alternative to other snack foods such as nuts, chips or popcorn. I used the spices that the recipe called for, but next time I will definitely take the chickpeas in a more spicy direction by adding some cayenne pepper. I listed my alternate ingredients below. Hopefully you will enjoy this new snack food!

Sweet and Salty Roasted Chickpeas

Yield 14 Ounces
14 oz chickpeas, drained and rinsed (991647)
2 teaspoons olive oil (992055)
1 teaspoon cinnamon or your spice(s) of choice (CQC065)
1 1/2 teaspoons brown sugar (NSU2250)
1/4 teaspoon salt (991861)

Alternative Spices-Instead of cinnamon add 1/8 teaspoon cumin & oregano and a 1/4 teaspoon cayenne pepper

Place chickpeas on a baking sheet lined with parchment paper or a Silpat.

Bake naked chickpeas at 450 degrees for 30 minutes.

Mix oil and spices together in separate bowl.

Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients. Place back on baking pan and bake for 15 more minutes.

Enjoy hot, or bring to room temperature and store in an air-tight container.

Recipe adapted from cupcakeproject.com

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