roasted chickpeas: sweet

Shira Lenchewski's roasted chickpeas: sweet

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
  1. Preheat oven to 375°F.
  2. Rinse and drain chickpeas, and dry with a towel.
  3. 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.
  4. 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.
  5. 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)