DYK, chickpeas and black beans are a legume? Chickpeas provide a great source of fiber, B vitamins, potassium, magnesium, folate and provide 4% of your total daily iron recommendations! If you are focusing on integrating more fiber in your diet or reducing your meat intake but want to keep protein up this recipe is for you!
- 2 15-oz. cans of chickpea beans (garbanzo beans)
- Be sure to reach for the sodium-free or low-sodium and rinse in a strainer before use.
- 1 tablespoon olive oil
- 2 teaspoon of cinnamon
- 1.5 teaspoon of honey
- 1 teaspoon of sea salt
- 1 teaspoon of cracked black pepper (optional)-weird I know but it’s actually delicious!
- Pre-heat oven to 400 degrees F.
- Drain chickpeas (garbanzo beans) and pour into a strainer. Be sure to rinse them thoroughly under cold water until the film is removed.
- Place chickpeas on a paper towel to dry.
- In a medium mixing bowl, whisk together ALL ingredients. Add the rinsed and dry chickpeas to the bowl and stir until the chickpeas are evenly saturated in the bowl’s contents.
- Spread the chickpeas onto the large baking sheet using tinfoil or parchment paper.
- Bake for 25-min and then add to a heated skillet on low heat for 5-8 minutes with a little cooking spray or olive oil in the pan.
- This is optional if you wish to not double bake in the skillet keep the chickpeas in the oven for a full 40-minutes.
- I like to experiment in the kitchen and roasting things twice or adding foods to a skillet adds another element of flavor. Feel free to skip if you wish.
- Place hot, roasted chickpeas in a small bowl and sprinkle additional sea salt or crack pepper with an additional 0.5 teaspoon of honey (optional).
- Spread chickpeas back out on a baking sheet and allow to dry.
For best taste, enjoy the day of or store in a sealed container at room temperature. This recipe can easily be tripled to accommodate large gatherings or because you’ll eat them immediately upon baking.
When you make these please snap a photo and tag me on social media using the tagline #Eattherainbow #Haveaplant and #Nutritionwithwendi .
We will be sure to share it and send you a little something special!
God bless and enjoy this delicious recipe. It pairs well with literally ANYTHING. You can enjoy these chickpeas as a snack, add to salads, use as a topping for pizzas, add as a garnish to soups, or even as a topping on hummus. Or my personal favorite, mash, and use chickpeas as a spread on whole-grain wraps and pitas! Great swap for dressings.
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In good health,
Wendi Irlbeck, MS, RDN, CISSN