In Evergreen, Food, Recipes, Snacks, by Heather Van MilLeave a Comment

We are constantly on the go. From school to daycare to dance to taekwondo and play dates, our days are busy and hectic. We wouldn’t have it any other way, but it takes some planning and preparing – heaven forbid you don’t have snacks at the ready at the exact instant that hunger strikes!

Not only does it need to be something the kids will enjoy, and fill them up in a healthy way, it also needs to be portable and relatively mess-free; easy for our “on-the-go-getters” to take along and munch on.

We’ve always been a big fan of chickpeas, so decided to experiment a bit with roasted chickpeas to see if we could come up with a recipe the kids would eat up.

Nut Butter & Honey Roasted Chickpeas

  • 1 19 oz can chickpeas (aka garbanzo beans)
  • 2 tbsp nut butter (or nut-like butter)
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1/2 tsp cinnamon
  1. Rinse chickpeas in a colander and pat dry. Skins can be removed or left as is.
  2. Spread chickpeas on a cookie sheet or silpat and bake at 350° for approx 20 minutes or until lightly crunchy.
  3. While chickpeas are still hot, remove from oven and toss in a bowl with nut butter, honey, oil and cinnamon.

  4. Place chickpeas back on the cookie sheet and bake in the oven for another 5-10 minutes to set the glaze.
  5. Remove from the oven and allow to cool completely.
  6. Enjoy!

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