Addicting Crunchy Roasted Chickapeas

Crunchy, addicting & delicious. 

This recipe can be adapted to be sweet and salty, savory, and basically to anything your taste buds desire!

Keep reading for the completely adaptable recipe! ^_^

***All rights reserved to my fav blog: Sally's Baking Addiction***

Yield: 2 cups

INGREDIENTS

1 (15-ounce) can chick peas (garbanzo beans)
1 tbs olive oil
2 tbs granulated sugar or light/dark brown sugar
1 tsp ground cinnamon

DIRECTIONS

1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper.

2. In a large strainer, rinse and drain the chickpeas very well to remove the starch. 

3. Spread them out onto prepared baking sheet and pat very, very dry.

(The drier the chickpeas, the crunchier they will be. The skin of the bean may peel off as you pat them dry. That is ok. You may remove the skins or leave them on.)

4. Once 100% dry, place chickpeas into the oven and roast for 15 minutes. 

5. After 15 minutes, remove from the oven and drizzle with olive oil. 

6. Use a large spoon or spatula, mix the beans around to make sure they are all evenly coated.

7. Mix the cinnamon and sugar together and sprinkle over beans. 

8. Mix around very well to heavily coat each bean. (add more if desired)

9. Place back into the oven and roast for another 15 minutes.

10. Leaving the chickpeas inside, turn the oven off and crack open the door slightly. Allow the chickpeas to sit inside as the oven cools down for 30 minutes. (This will help them get crunchier as opposed to sitting at room temperature.  Chickpeas are crunchiest on day 1. Store at room temperature.)

Other possible flavor combinations (same steps as above)

Honey Roasted 

15 ounce can chickpeas (garbanzo beans)
1 tablespoon honey
1/2 tablespoon canola oil (or other neutral tasting oil)
sea salt, add to taste

Savory & Spicy

15 oz can chickpeas

1 tablespoons olive oil 

1/2 teaspoon ground cumin 

1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt or garlic salt