I have a new theory: The most dangerous time when you’re trying to be healthy is snack time. Meals are more straightforward for me—am I eating a lot of produce, whole grains and protein? Did it not come from a drive through window or a delivery man who remembers my name because I’ve been calling so much? Then I’m probably doing pretty well. But snack time is another story. When you’re on the go or busy at work and you need a snack, it the options can be limited. Most vending machines are filled with chips and cookies and even if you have a granola bar on hand, that may be secretly packed with sugar and processed ingredients. So, one of my new favorite go-to snacks are roasted chickpeas. You can make savory and spicy varieties or you can make sweet versions like these Cinnamon-Sugar Roasted Chickpeas. Either way, they are portable, healthy, easy to make, and won’t leave you with a guilty snack food hangover afterward.
I stole this recipe from my friend Kori at Paint and Tofu and it was such a yummy and easy one. I’ve only tried savory roasted chickpeas in the past (because I am usually a salty over sweet craver, although I try not to discriminate). It’s a great substitute if you love candied nuts, because it still gives you that sweet crunchiness but without all the fat and thick sugary coating that they often have.
Nutritional Highlights: This is a great vegan and gluten free snack option. As you all probably know, chickpeas (aka, garbanzo beans) are packed with protein and fiber so this snack will keep you full longer. I have to confess that there is still some sugar in this recipe, but only a small amount. If you’re watching out for sugar, try a savory version like chili powder, lime, and garlic powder.
Roasted Cinnamon-Sugar Chickpeas
Recipe Adapted from Paint and Tofu
• 1 can (15oz) chickpeas
• 2 teaspoons vegetable oil
• 2 teaspoons cinnamon
• 1/8 teaspoon nutmeg
• 1 tablespoon sugar
• 1 tablespoon agave nectar (or honey)
• Drain the chick peas and dry them well on a paper towel. Drying is very important to crispify (it’s a word) the chickpeas properly so don’t ignore this step! You can peel the skins off if you’d like…I have found that it makes them crispier but it’s also a pain in the tush so I’ve given up on it.
• In a small bowl, whisk together oil, salt, cinnamon and sugar. Add chickpeas to bowl and stir until evenly coated.
• Line a baking sheet with parchment paper, and bake for 25-30 minutes on 375 degrees.
• Shake the chickpeas around, and drizzle with agave or honey.
• Bake for another 15 minutes and let cool.