Honey Roasted are two words that can freak me out because the next word that follows is generally a nut, but not today! Introducing honey roasted chickpeas! Allergy peeps we are taking over the realm of honey roasted with our very own top-8-free sweet snack.
Roasted or baked chickpeas have taken the internet by storm, however, most recipes are savoury (like these crunchy chickpeas). I’m a sweet tooth through and through, I also love roasted chickpeas, which means that sugary experiments were bound to happen. 😆
Honey roasted chickpeas are a sweet, sticky, crunchy, and healthier snack option. And they are only three ingredients. Coconut oil and honey come together to create a deep caramel coating for the mighty chickpea.
On to the honey roasting
I have heard of some crazy roasted chickpea recipes from way too many ingredients to deskinning the chickpeas. Yikes! Less is more is my kitchen motto.
All you need to do is mix your coconut oil and honey, rinse and dry your chickpeas, then mix it all together and bake. This recipe calls for a little more attention because you have to give the roasting chickpeas a stir every 8-10 minutes to ensure they don’t burn and roast unevenly. The chickpeas turn pretty dark, which is ok because they are caramelizing and getting crunchy. If you aren’t a fan of really toasted foods, then I would bake them less – just know that they will be chewier.
These honey roasted chickpeas have found themselves eaten alone, as a sidekick to coffee, on top of mango sorbet, and even in a big falafel salad. Oh, the places we can take these honey roasted chickpeas!