If you’re craving something sweet, but also looking to beat the bloat this summer, I highly recommend reaching for these. Loaded with protein and fiber, roasted chickpeas offer a seriously satisfying crunch. Also a cute option to gift your summer BBQ host.
- 1 cup garbanzo beans*
- 3 Tbsp grapeseed oil
- 3 tsp coconut palm sugar
- 1/4 tsp cinnamon
- 1/2 tsp sea salt
- zest of 1 lemon
- Preheat oven to 375°F.
- Rinse and drain chickpeas, and dry with a towel.
- Combine the oil, 1 tsp of coconut sugar, cinnamon, and sea salt in a bowl and whisk to blend. Add chickpeas and toss to coat evenly.
- Transfer chickpeas to a parchment-lined baking sheet. Bake for 40 minutes, until browned and crispy (they should rattle when you shake the baking sheet). Turn and stir every ten minutes so they don’t burn.
- Remove the baking sheet from the oven and transfer the chickpeas to a bowl. Toss with remaining coconut sugar and lemon zest. Serve hot or at room temperature.
makes 4*Note: fresh, soaked overnight, canned (BPA-free)