Maple Chai Roasted Chickpeas
Wickedly versatile, and loaded with protein and fiber, chickpeas are destined for so much more than just hummus. They’re fantastic in salads, stews, mashed up with avocado, and even make a tasty topping for cottage cheese. This Maple Chai Roasted Chickpea recipe will convince you that they can also be an addictive, crunchy snack (that is incredible simple to make!). Think of them as a healthy, protein-packed chip substitute that’ll power you through your afternoon.
This recipe features a unique combination of sweet and savory flavors that are comforting in winter and delicious year-round. To give our chickpeas the flavor of exotic chai tea, we tossed them with cinnamon, ginger, cardamom, and cloves. A spoonful of maple syrup adds a touch of sweetness that complements the savory elements of olive oil, salt, and pepper.
Snack on these Maple Chai Roasted Chickpeas fresh from the oven, or try them atop a salad instead of croutons. Don’t store leftover roasted chickpeas in a plastic container – they’ll quickly lose their crunch. Instead, put them in a large jar with plenty of extra space for air to circulate, or keep them at room temperature in a paper bag.
- 2 cups chickpeas (garbanzo beans), drained, rinsed, dried
- 1 Tbsp. olive oil
- 1 Tbsp. pure maple syrup
- ½ tsp. ground ginger
- ½ tsp. ground cinnamon
- ¼ tsp. ground cardamom
- ¼ tsp. ground cloves
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
Preheat oven to 400° F.
Combine chickpeas, oil, maple syrup, ginger, cinnamon, cardamom, cloves, salt, and pepper in a medium bowl; toss gently to blend.
Place chickpeas on large baking sheet in a single layer. Bake for 35 to 38 minutes, shaking baking sheet every 10 minutes, until brown and crunchy.
The Nutrition Facts box below provides estimated nutritional information for this recipe.