Honey Roasted Chickpeas

Honey roasted chickpeas are a great snack, a little sweet, crunchy, and a hit of protein. Made with 3 ingredients: chickpeas, honey, and coconut oil!

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.

Honey roasted chickpeas are crunchy, sweet, and a little sticky. The deep caramel flavour comes from honey and coconut oil.

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!

Honey Roasted Chickpeas

4 minPrep Time

30 minCook Time

34 minTotal Time

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Ingredients

  • 1 can Chickpeas (400g)
  • 1.5 tbsp Honey
  • 1.5 tsp Coconut oil

Instructions

  1. Preheat oven to 220°C (445°F) - convection setting.
  2. Rinse and dry chickpeas.
  3. Mix honey and coconut oil, this is important if the coconut oil is solid, it needs to be evenly mixed with the honey.
  4. In a tray coat the chickpeas with the honey-oil mixture. Evenly spread chickpeas on a nonstick tray.
  5. Bake for 20 minutes, stirring half way or earlier if they are baking unevenly.
  6. After 20 minutes stir the chickpeas and turn off the oven. Leave them in for 8-12 minutes depending on how dark and crunchy you want them.
  7. Once removed give them a stir to unstick and let cool.

Notes

To make sure that you don’t burn the chickpeas; please note: ovens may vary in cooking temperature and how evenly the air moves. This recipe is based on my oven, which bakes unevenly and gets hot really fast. Make necessary adjustments according to your oven.

http://www.allergygirleats.com/honey-roasted-chickpeas/

 

Honey roasted chickpeas are a great snack, a little sweet, crunchy, and a hit of protein. Made with 3 ingredients: chickpeas, honey, and coconut oil!

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