snacking chickpeas snacking chickpeas Israeli Kitchen With this recipe you can have two kinds of chickpea snacks on hand – one sweet, one savory. (Photo: Shutterstock)

Roasted sweet and savory snacking chickpeas

Reach for these delicious and enticing roasted chickpeas when you get the urge to snack.

Print
  • Yield: Serves 8
  • Prep time: 5 minutes
  • Cook time: 40 minutes

Pretzels, chips and chocolate are only good for so long – and then you start to feel the weight. If snacking’s something you gotta do to keep going through a long afternoon at work or while reading a great book, it’s time to explore alternative options.

This recipe for sweet and savory roasted snacking chickpeas gives you two options for flavor – sweet and spicy, and herb-roasted. It takes literally minutes to throw this homemade snack together, and you can feel great snacking on it. Chickpeas offer high fiber and necessary vitamins, including iron, zinc, folate, manganese and protein. So go ahead and dig in!

Ingredients

  • 2 29-ounce cans chickpeas
  • 1 tablespoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • 3-4 tablespoon maple syrup
  • 1/2 lemon, juiced
  • 1/2 teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried rosemary

Directions

Preheat oven to 425° F. Line 2 small baking sheets with parchment paper.

Drain chickpeas, and dry with paper towel. Transfer to baking sheets.

Toss first tray of chickpeas with maple syrup.

Toss second tray with lemon juice and salt.

Roast 30-40 minutes, or until chickpeas are golden and toasty. Toss maple roasted chickpeas with cinnamon and cayenne, lemon chickpeas with herbs and black pepper.

sweet and savory roasted chickpeasThis recipe satisfies both sides of your appetite. (Photo: Sarah F. Berkowitz)

Once cooled, store in airtight container for several days. Chickpeas will lose their initial crunch once they cool, but they’ll still be delicious and nutritious!

Related Topics: Appetizers, Entertaining

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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