Chickpeas are a staple in any vegan’s repertoire. They’re packed full of all the protein, fiber and nutrients you’re looking for in a healthy, balanced diet. Chances are you’ve tried them in a variety of lunch and dinner recipes, but we’re willing to bet you’re getting a little tired of the same old same old (sorry, hummus).
Cue Maple Cinnamon Roasted Chickpeas.
This recipe is naturally sweet, a little spicy, and totally good for you. It’s also super duper cheap and easy to make. Even the kids will love it.
WHY WE LOVE THIS RECIPE
It’s refined sugar-free.
There are only FIVE ingredients, one of which (cinnamon!) is a major superfood.
It’s a great substitute for salty snacks like chips and popcorn.
It curbs dessert cravings by satisfying your sweet tooth AND filling you up on protein (a lack of which is often what causes impulse snacking between meals).
It makes the house smell AH-mazing — just be careful not to burn them!
WHAT YOU'LL NEED
1 can chickpeas, drained and rinsed
2 tbsp maple syrup
1 tbsp olive oil
1/2 tsp cinnamon
pinch of sea salt
WHAT TO DO
Start by forgetting everything you know about garbanzos. Then preheat your oven to 375 degrees.
Lay the chickpeas out on a baking tray lined with parchment paper and roast in the oven for 45 minutes, stirring every 15 minutes. The goal is to get them nice and crispy. Have a taste. If after 45 minutes they're still mushy, bake for another few minutes.
Mix the remaining ingredients in a medium sized bowl and toss chickpeas until coated.
Throw 'em back in the oven for 10 minutes to caramelize.
Do you love cinnamon as much as we do? We’ve got a ton of recipes on our Pinterest page — check ‘em out and share your own!