Confession time: I’m a huge snacker.
And I’m also an at home mom, with access to my kitchen and refrigerator full of delicious things all day long.
And sure, there’s an apple in the refrigerator, and all the fixings for a stellar salad, but what do I reach for? You got it – my kids’ junky cracker snacks and that bag of candy I couldn’t resist buying.
So perhaps I should amend that confession, I’m not just a snacker, I’m a lazy snacker.
So whenever possible, I try to whip up healthy snacks that make a lot and take no prep when the snacky cravings hit.
Roasted Chickpeas are quickly climbing the favorite snack list. These ones in particular are a favorite, because of all of the amazing flavors. They are salty, sweet, and spicy with an earthy note from the rosemary. So basically, they’re the perfect snack, because they take care of salty and sweet cravings, and also provide some fiber and protein!
Also, in this case I used dried rosemary because winter, but if you have fresh on hand, it would be spectacular!
Sweet & Spicy Roasted Chickpeas
Recipe from The Cookin’ Canuck
3 cups (2 cans) chickpeas
2 tbsp olive oil
1 tsp sea salt, divided
2 tbsp brown sugar
2 tbsp fresh rosemary or 1 tbsp dried
¼ - ½ tsp cayenne pepper powder
Preheat the oven to 350 degrees F.
Pat the chickpeas dry (if using canned, drain and rinse first.) In a bowl or zipper bag, toss the chickpeas with the olive oil and ½ tsp of the salt.
Spread the chickpeas on a rimmed baking sheet in a single layer and place in the preheated oven. Bake for 15 minutes, then lightly shake the pan to roll the chickpeas. Cook for another 15 minutes and repeat. Chickpeas are done once the rattle on the pan (cooking for a total of 30-45 minutes).
While the chickpeas cook, mix together the brown sugar, rosemary, cayenne pepper, and remaining salt (to taste).
Once the chickpeas are cooked, transfer them to a heat proof bowl and immediately toss them with the brown sugar mixture.
Allow the chickpeas to cool before serving.