Unrecipe of the Week: Honey Roasted Chickpeas

 

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I am always looking for a snack that is healthy, not processed, and low in calories and carbs to satisfy my crunchy, salty, sweet cravings.

I’ve spoken before about my addiction to Trader Joe’s trail mixes. They almost fit the bill. That is, if I could stop at just a tiny little handful. I cannot. They are my crack.

Chickpeas are an often forgotten health food. They are high in protein and fiber, and are iron rich. One half cup of chickpeas contains 134 calories, and 7 grams of protien.

This recipe takes these little gems and roasts them up to a delicate crunch. The spices add a little heat, and the honey provides just a touch of sweetness. While chickpeas do contain a reasonable amount of calories, they are filling enough to allow me to stop after just a handful or two. They are easy to make and keep well in the refrigerator, so you can grab a few when the afternoon munchies take hold.

Spicy Honey Roasted Chickpeas

Rinse a large can of chickpeas and spread them on paper towels to dry. They need to be dry before cooking or they will stay soft.

Mix 2 tablespoons or so of cumin, garlic salt, and paprika together in a large bowl. Add about a 1/4 to 1/2 teaspoon of cayenne pepper, depending on how hot you like things. Add a couple of tablespoons of a nuetral flavored oil, such as canola, grapeseed or sunflower seed oil, and 1 large tablespoon of honey. Mix well. Stir in the chickpeas and toss to coat.

Spread the chickpeas on a rimmed baking sheet covered with parchment paper and bake in a 350 degree oven for 30 or 40 minutes until crisp. Shake the pan every 10 minutes during baking to roll the chickpeas around, allowing them to brown more evenly.

Allow to cool slightly, and enjoy!
Store them in an airtight container in the refrigerator if you are not going to eat them right away.

Photo: Glasshouse Images

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One Response to “Unrecipe of the Week: Honey Roasted Chickpeas”

  1. Marla Aaron Says:

    So my Nana use to always have a version of these at her house in bowls for snacking. She called them “Nayeet” I have no idea why and she basically used paprika and salt. This recipe is amazing and I’m going to make them.

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