Caramelized with a touch of real maple syrup and a hint of brown sugar, the real win is the high protein and fiber content. What sets these apart from other snack foods is that if the kids overindulge, this doesn't really spoil their dinner.
3 cups prepared Chickpeas (aka Garbanzo Beans)
2 TBSP Coconut or Olive oil
2 TBSP maple syrup
2 TBSP brown sugar
1/2 tsp ground cinnamon
Preheat the oven to 375 degrees F.
Rinse and drain the chickpeas, remove any hulls that may be in them. (If you're using canned chickpeas, you'll need to use 2 cans).
Pat them dry with a paper towel, or if you happen to have a salad spinner, this works wonders for drying them super fast!
Spread the chickpeas in a single layer on baking sheet lined with parchment paper.
Bake for 40 minutes, but stir them/roll them or shake the pan about every 12-15 minutes so they'll cook evenly.
In order for this recipe to come out, they must be crunchy throughout the entire chickpea, so give them a taste. If they aren't completely crunchy, put them back in the oven for a few minutes.
While they're baking combine the remaining ingredients in a small bowl, mixing well.
Once the chickpeas are completely cooked and crunchy, add them to the cinnamon maple syrup mixture and toss until they're evenly and completely coated.
Transfer them back onto the parchment paper lined baking sheet and place in the oven so the sugars can properly caramelize. About 6-8 minutes.
If you enjoyed this one, you'll probably also love our Curried Roasted Chickpeas