If you haven’t yet tried roasted chickpeas, you’re in for a treat. These ultra-crunchy nibbles are easy and addictive. The combination of five-spice powder and honey gives them a flavor that’s like a cross between honey-roasted beer nuts and Honey Nut Cheerios. Best of all, they make awesome road trip food. They taste great, travel well, and provide a serious hit of protein precisely when you need it most.
Butter Roasted Chickpeas
By Lori & Paul
Makes about 1 ½ cups
2 (14-ounce) cans chickpeas (garbanzo beans)
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
2 tablespoons sugar
2 teaspoons five spice powder
2 tablespoons honey
Preheat oven to 350°F.
Drain the chickpeas and rinse well, patting gently with a paper or lint-free towel to remove excess water and stray bean skins, if desired. Toss dry chickpeas with melted butter, salt, sugar, and five spice powder, and arrange them in a single layer on a baking sheet.
Roast for 40 minutes to 1 hour, shaking the pan and testing occasionally, until chickpeas are crisp and golden, and no longer soft in the middle.
Place hot, roasted chickpeas in a small bowl and coat evenly with honey. Spread chickpeas back out on baking sheet and allow them to dry.
Store in an airtight container at room temperature.
chickpeas, snack, summer
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