Sometimes get tired of the usual snacks: veggies, hummus, fresh fruits, bars, seeds, and nuts. And that is when I whip up some roasted chickpeas!
I had been buying the pre-packacked Good Bean snacks from Target, Whole Foods, or HomeGoods. I love them, but one pack is about $4. You can make them on your own for about $2 (plus the cost of energy to cook them) and you can make double or triple the amount. I will say that The Good Beans snacks come out much dryer and crispier than the ones you make at home (unless you have a good quality dehydrator–you could get closer).
- 1, 1 lb. bag of dry chickpeas or garbanzo beans
- 3 Tbsp. coconut oil
- 1 Tbsp. stevia
- 1 Tbsp. sugar
- 2 Tbsp. real honey (I don’t measure–eyeball it)
- 2 tsp. cinnamon
- 1 tsp. pumpkin pie spice (optional, or just use more cinnamon)
- splash of vanilla extract
- pinch of salt
- Plan ahead: Soak your beans in water (keep them covered to keep things sanitary) for one full day and one full night (24 hours total). After the first 12 hours or so, drain the water out and add fresh new water and soak 12 more hours. Drain, and set aside. Pat your chickpeas dry with a paper towel.
- Preheat your oven to 275 F.
- Pour the chickpeas into a large mixing bowl, then add all remaining ingredients. Allow the coconut oil to liquefy (may need to heat it a few seconds) so you can pour into the chickpea, sugar, and spices mixture.
- Stir to combine. Pour out onto a baking sheet.
- Bake 20 minutes. Stir. Then, turn up the temperature to 300 F. Bake 20 more minutes.
- Check to see if they have browned. Stir. Bake 10-20 more minutes as needed.*
- Cool. Upon cooling, they will harden/crisp more.
*Baking time will vary. You know they are done when some sides of the chickpeas turn a dark brown. You don’t want to burn them, but you do want them to shrink in size and have some sides of the beans turn brown.
Approximate nutritionals: 1 oz. will be about 5 g protein, 5 g fiber, and a little over 100 calories.