I’m on a healthy snack kick and I also want to find ways to get my kids to try new foods. That’s why I decided to try making these honey roasted chickpeas.
I’m totally guilty of giving my kids packaged snacks. Those little fish, bunny-shaped crackers, you name it, I’ve bought it for them. I always told myself I’d be the mom who didn’t give her kids packaged, processed snacks, but I do. Let’s be honest, it’s pretty hard not to!
But whenever I can, I do try to make healthy and homemade snacks. Recently, I made beet chips, zucchini crisps, and carrot chips. My kids, shockingly, loved all three! I never imagined they would like all of them, so I had little hope for the honey almond chickpeas. They’ve never had chickpeas before and have only tried beans a couple of times. They do love green beans, but black beans didn’t go over that well.
I decided to try these honey roasted chickpeas because they were super easy to make and I knew I’d love the flavors if my kids didn’t. The recipe is also super easy and I already had the ingredients on hand. If you don’t like almonds or almond butter, you can totally use your favorite nut butter or sunflower seed butter instead.
These honey roasted turned out way better than I expected. They were crunchy and the perfect combination of salty and sweet. They actually reminded me of my honey nut bumble bee cookies, but obviously they are way healthier since chickpeas are also a great source of protein. I think these chickpeas would be great on a salad or just as an individual snack. My kids did enjoy them, so I think I’ll try some different versions of these roasted chickpeas in the next few months. I’m always excited to create new recipes that are healthy that they’ll also love.
Honey Roasted Chickpeas Recipe
1 Tbsp. creamy almond butter
15-ounce can chickpeas
1 Tbsp. honey
1 Tbsp. granulated sugar (optional, for additional sweetness)
salt, to taste
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 the 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 hone roasted 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.