Garnish your next salads and dips with my Honey Roasted Chickpeas! Transform the humble canned chickpeas, into a flavorful treat with just the right balance of sweetness and crunch. Plus, they're easy to make and customizable with your favorite seasonings, making them a versatile addition to any snack lineup.
These Honey Roasted Chickpeas would be amazing on top of my Sweet Potato Hummus. Add extra flavor and crunch to my Autumn Quinoa Bowl, or even my Sicilian Salad. For raw veggie salads, try my Broccoli Cauliflower Salad or my Raw Carrot Salad.
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Ingredients
- Canned Chickpeas
- Olive Oil
- Liquid Honey
- Flaky Sea Salt
See recipe card for quantities.
Instructions
Preheat your oven to 400F with a rack in the middle position.
Rince the canned chickpeas, and then dry them as much as you can. Place them in between layers of paper towel. Rub gently until the skins fall off.
Place the peeled chickpeas on a tray and bake them for 10 minutes. In a small bowl, combine the hot chickpeas with a drizzle of olive oil and salt.
Place back on the baking tray and bake for 12 minutes.
In the small bowl, mix together the liquid honey and olive oil. After the first 12 minutes of baking, place them in the bowl with the honey and toss to cover. Bake for an another 10 minutes.
Take out of the oven once nice and golden. Toss around on the tray and let cool completely.
Substitutions and Variations
- Seasoning - Sprinkle your favorite seasoning on the chickpeas, right when they come out of oven before they cool down.
- No Honey no problem - Omit the honey for the roasting of the chickpeas for a more savory or plain option.
Storing the Honey Roasted Chickpeas
When storing Honey Roasted Chickpeas, make sure to not place them in an airtight container. Best to enjoy there in the first 2-3 days, before they become soft.
Recipe
Honey Roasted Chickpeas
Ingredients
- 2 cups Canned Chickpeas 19oz can, drained and rinsed
- 3 teaspoon Olive Oil divided
- 1½ tablespoon Liquid Honey
- 1 teaspoon Flaky Sea Salt
Instructions
- Preheat your oven to 400F with a rack in the middle position.
- Place the rinsed chickpeas in between two sheets of paper towel. Place your hand on top of the paper towel, pressing down lightly and rubbing in a circular motion. Keep rubbing down on the chickpeas until the skins fall off.
- Spread out the peeled chickpeas on a baking sheet. Bake in the preheated oven for 10 minutes in order to start drying them out.
- Place the warm chickpeas in a bowl and drizzle with 1 teaspoon of olive oil. Return the oiled chickpeas to the baking tray and into the oven for 12 minutes.
- In the previously used bowl, mix together the liquid honey and and 2 teaspoon olive oil. Gently fold in the toasted chickpeas until well coated.
- Return the hot coated chickpeas to the baking tray and bake for 10-15 minutes, or until roasted to a golden color. As soon as they come out of the oven, sprinkle with the flaky sea salt.
- Remove from the oven and let cool completely. These roasted chickpeas are best eaten in the first couple days. Store in a uncovered container at room temperature to keep them crunchy.
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