Crunchy, sweet, salty, and oh-so-irresistible. These honey almond roasted chickpeas are a healthy and delicious way to satisfy the munchies.
If you would have told me a handful of years ago that there would come a day where I would enjoy snacking on beans, I would have laughed myself sick before going to grab a handful of Skittles. I’ve always been a snacker, but my snacks of choice have definitely changed over the years. Back in the day I was all about the chocolate bars, gummy bears, and potato chips… and while I’m a firm believer that there’s a time and place for all those foods as well, I try to eat them in moderation rather than downing them by the bagful like I used to.
I generally have a pretty big sweet tooth when it comes to snacks, but there are definitely times where I crave something with a little more oomph to it, ya know? Something with a decent amount of protein and fibre to get me through that afternoon slump between lunch and dinner. Something like… beans…
… but let’s call them chickpeas because it sounds so much better. And let’s roast them and coat them in almond butter and honey because it tastes so much better. It’s no secret that I have a slight addiction to this combo, so it was only a matter of time before it made its way into my chickpea roasting experiments as well. And yes, I’ve been experimenting with chickpeas… Remember when I teased you with a batch in a WIAW post a couple of weeks ago? I went through another 3 or 4 cans since then and I’d like to think I have the process more or less down, so I figured it was a good time to spill the beans!
Let’s talk prep work. How you handle your beans chickpeas prior to roasting them makes all the difference, and while you can get away with slacking on these steps, they definitely won’t come out as good if you do.
First, you need to drain and rinse your chickpeas and use a paper towel to pat them very dry…
If you do nothing else, do.this.step. Any moisture left on your chickpeas will keep them from getting as crunchy as they should, so unless you want to snack on soft beans, towel those suckers off.
Second, you need to peel the skins…
This is a step you could technically skip if you’re running short on time, but it only takes about 10 extra minutes and it really does help in terms of upping the crunch factor. It also ensures that the chickpeas don’t lose all their flavour if the skins fall off post roasting. And the process of peeling them is kind of mindlessly relaxing…
Next, it’s time to dress up your naked chickpeas…
The sky is the limit in terms of what kind of combo you want to go with, but I already mentioned my obsession with honey and almond butter, so that was my dressing of choice. The honey for sweetness, the almond butter for depth, and a touch of sea salt to really enhance the flavours. So.much.yum.
Finally, it’s time to toss your chickpeas in the oven and roast them up!
What you’re left with is a healthy snack that’s sweet, salty, and irresistibly crunchy — basically a guaranteed win no matter what you might be craving. And if you’re anything like I was a handful of years back and laugh at the idea of snacking on beans, give them a try and you just might change your tune… literally 😉
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Crunchy Honey Almond Roasted Chickpeas
- Total Time: 35 mins
- Yield: 4 servings 1x
Ingredients
- 1 15-ounce can chickpeas (garbanzo beans)
- 1 Tbsp. creamy almond butter
- 1 Tbsp. honey
- 1 Tbsp. granulated sugar (optional, for additional sweetness)
- salt, to taste
Instructions
- Preheat oven to 375F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Empty can of chickpeas into a large strainer, allowing the juices to drain before rinsing well with cold water to remove the starch. Optional: remove the outer skins by lightly pinching each individual bean between your fingers. This step takes an additional 10 minutes and isn’t mandatory, but it really helps add some extra crunch to the finished batch.
- Spread chickpeas out onto prepared baking sheet and use a paper towel to pat them dry. You want to be sure to get as much moisture off as you can. The drier they are, the crunchier they’ll be.
- In a medium sized mixing bowl, add almond butter, honey, and sugar, mixing well to ensure that everything is well combined. Add chickpeas to mixing bowl and use a spatula to ensure that they are evenly coated with the almond butter and honey mixture. Pour them back onto the baking sheet and sprinkle with salt.
- Bake for ~30 minutes, or until chickpeas are crunchy and no longer soft in the middle. Use a spatula to stir them every 10 minutes or so to make sure they don’t burn.
- When fully cooled, store in an airtight container at room temperature.
- Prep Time: 15 mins
- Cook Time: 20 mins
Looks delicious! Will definitely have to try this, as I love chickpeas.
~Zhenya
http://beingzhenya.com
I’m always looking for healthier snack options. I’m definitely going to try these. I’ll come back and let you know how I like them.
I LOVE roasted chickpeas! I stick with a little salty, spicy combo, but have experimented with some sweet ones. Mine was sort of a fail, so I’m looking forward to trying this recipe!
I am a sweet person but love a little sweet and salty together. This recipe sounds so good because it is just that! Thanks, pinned!
Wow- those look amazing! I’m visiting from SITS Sharefest.
Thanks
Angie
PS – I would also like to invite you to a blog hop called: “The Great Blog Train” currently on my blog –we are travelling to the Adirondacks & visit our Dining Car for a great recipe! Thank you! http://www.godsgrowinggarden.com/2014/04/the-great-blog-train-16-giveaway.html
Gorgeous photos on your blog….and holy yum does this look good! I am pinning and stumbling. Happy #SitsSharefest Day!
Oh I’m so happy you posted this! I love to eat chickpeas but no one else in my family does. I will be testing these out on my husband and little ones asap.
I love these!! It has been a while since I made them but now I am going to be making them soon! I love making cinnamon sugar ones or just plain old salted ones.
Yum! I’ve never tried a sweet version of chickpeas so I can’t wait to try these- they remind me of corn nuts from the gas station, ha…but without all the whack ingredients!
These sound so fancy and delicious!
All I can remember are those little debbie swiss rolls and the austin’s brand of the cracker + PB sandwiches. I know those were staples when I was little. And before the healthy eating sort of took over in my life, I am certain it was a lot of cheap chocolate and fruit snacks… Oh how things have changed!
I know what you mean! I feel like I did complete 180 with my diet and I’m not even sure I’d like a lot of the things I used to eat… Well, at least not in such mass quantities anyways 😆
I’ve seriously had roasted chickpeas on my list of recipe ideas for MONTHS now! Ever since I fell in love with the pre-packaged cinnamon ones I found at TJ Maxx. Good to know about removing the skins…I wouldn’t have thought about that, but it makes total sense! And I agree, peeling chickpeas is definitely cathartic!
Current favorite snack: Cold roasted sweet potato and coconut butter!
“Back in the day” favorite snack: Cinnamon toast!
I never remember how much I like roasted chickpeas until I’m actually eating them. So true about the skins – it’s a pain but actually totally worth it. I don’t even know what snacks I used to eat… grapes maybe? I wish I had a better memory, it’s terrible.
Making these tonight! I have yet to make anything with chickpeas besides hummus and just throwing them on a salad.
Yummm honey almond ANYTHING.
Mmmm roasted chickpeas are one of my favorite snacks!!
Spoons…This is so creepy. ‘Spill the beans’ and then suddenly see this recipe when I get home. I am tempted to suffer a stomach terror for this recipe…sweet AND salty! I loved these battered versions of chickpeas as a kid!
PS- Blog working on Safari, not on chrome or phone.
Was that a clever little flatulence joke you squeaked in there at the end? Hmm, I think so.
I made roasted chickpeas once a couple of years ago. They were awful, but they also didn’t have the great directions you do here or the wonderful flavor combo. Plus, I actually like beans. A lot, even with their musicality, so I’d be willing to give them another go.
Yum! I have had spicy baked chickpeas, but not sweet ones. I will have to try this recipe! P.S. loved this:
“If you would have told me a handful of years ago that there would come a day where I would enjoy snacking on beans, I would have laughed myself sick before going to grab a handful of Skittles.” Same here!
The red ones were my favourite <3
These sound amazing! I never knew you could eat chickpeas like this. Honey and almonds – how could you not like that? Pinned!
Only you could make a silpat look pretty!!! Love the step by step photogsss! So do you think these can replace the popcorn I am currently snacking on. MY POPCORN ADDICTION IS GETTING OOC!
Another delicious looking recipe! I’ve never roasted on chickpeas myself before but I have eaten them and loved them.
Favourite back in the day snack is probably lots and lots of cheese and biscuits!
Aww no, you have to peel them? You’re mean! I always leave the skins on, even for hummus. And then one time my sister made me peel off the skins for making hummus and I grumbled at her the whole time. 😛
BUT because these look so amazing, I’ll do it. I’m actually surprised at how much I love roasted chickpeas! My homemade ones never turn out quite right (probably because of not drying them enough and not removing the skins hahaha) but I love The Good Bean brand. So addictive!
I’ve never tried The Good Bean! I actually don’t even think I’ve seen it around here… which is probably a good thing since then I’d just be tempted to buy them all the time instead of making my own 😆
I’m quite sure that I just fell in love.
I’ve only ever made roasted chickpeas with sea salt or cinnamon (standard) but whipped up a batch of these this morning and, well, I’ll need to make another batch tomorrow…
Thank you, thank you!
I have been reaching for crunchy foods lately. I don’t know why, but they just seem to be more appetizing. 🙂
I have a can of chickpeas I need to use, so of course being the flavor genius, I shall use this recipe. 🙂
totally my style! i like a little oomph too, nutty sweet deliriousness!
I roasted some chickpeas for the first time a few weeks ago and I absolutely loved them! Even better, Hunter loved them too! Definitely trying your version out!
Yum – this looks awesome!!!
Umm…I didn’t know that chickpeas had skins that peeled off. I’ve always just dumped the can into whatever I’m making – oops!!
Hehe I don’t think it makes a big difference unless you’re trying to get them crispy!
Yum…I love roasted chickpeas! I usually do something savory and coat them with something from Epicure Selections seasonings or dip mixes.
And, I finally tried almond butter in my steel cut oats. Never. turning. back. Soooo good!
Wowwww Amanda, this looks sooo scrumptious! I’ve seen so many roasted chickpea recipes but this is one of the very few that stand out to me. You should get royalties from almond butter companies btw, haha! You use it so much in your blog recipes that I’m sure they’ve become 100% more popular. 😀 I’m pinning this and hopefully making it soon!
Okay I’m SO glad you posted these instead of a prank. Honey almond is the bomb!! Love the honey AND granulated sugar–I bet that adds the most fab texture. Such a perfect snackity!
You KNOW I am definitely going to be making these. Chickpeas and I are in a pretty serious relationship 😉 Add in some AB and we are good to go 🙂
Thank you so much for this recipe , which I will be making tonight !
I will use coconut nectar instead of honey, lower gi index.
Instead of peeling each one, do you think grabbing a bunch of them and rubbing the skins off in paper towels ?
I will have to make about 3 cans so my husband and I can share them
Again, thanks for all your dedicated time to post these recipes
You could definitely grab bigger bunches of them and rub them together! It’s fine even if you miss a few here and there.
See…the problem with this recipe is that I’d eat the whole thing in one sitting. Not that it would be bad to do that…right?! 😉
Pretty sure we just became best friends! These are pinned, can’t wait to make them!
Did you say chickpeas? I may or may not have mentioned it before but I have a slight [read: serious] obsession with them. Roasted, in just about every lunch, in my yogurt bowls or straight from the can: I go through a lot of chickpeas. Luckily, my stomach has either gotten used to them or decided to play along.
Naked chickpeas? Call it a chick-pea-p show ;). And don’t ask where those TWSS-needed thoughts are coming from. It must be all the sunshine we’ve been having lately.
Talk about forgetting the most important part: I’ve only tried savoury [cumin being a favourite] but never sweet roasted chickpeas before and since almond butter is another food obsession of mine your recipe sounds heavenly. Though you might want to change the serving size to one 😉 .
😆 It’s good to see you in a good mood, girl 🙂 And I can definitely say that I’m sharing your obsession right now. I can’t seem to keep my pantry stocked with enough cans of those delicious beans…
NEED to try these!
One of my favourite snacks has to be vegetables and hummus. I love carrot sticks in the afternoon. 🙂
I’ve bought The Good Bean snacks before, but they’re pricey so having an at-home version would be awesome! And thank you for sharing your keep-them-crunchy secrets…I was afraid that if I made them at home I would end up with mushy beans…so good to know!
Back in the day snacks? Pop Tarts, Toasters Strudels, and those chocolate covered granola bars. Clearly, I was the epitome of health as a child.
Current favourite snack? banana bread. I’m going to be sad when I run out…(but then I’ll just make another batch).
😆 You and me both. I would even bother heating Pop Tarts — I’d just eat them straight from the box with some milk.
Ohhh how I have missed the beauty that is your blog!! I had some Amanda withdrawals being on vacation this past week! Can you just go ahead and come to Seattle, and bring this entire bowl with you?? HOLY YUM!