Crunchy Honey Roasted Chickpeas
Try this Crunchy Honey Roasted Chickpeas recipe, or contribute your own.
Try this Crunchy Honey Roasted Chickpeas recipe, or contribute your own.
- Carbohydrate 4.36462500187173 g
- Cholesterol 0 mg
- Fat 1.13333333103398 g
- Fiber 0.0105937501624022 g
- Protein 0.0158906250068146 g
- Saturated Fat 0.980333331344392 g
- Serving Size 1 1 Serving (11g)
- Sodium 291.045000000091 mg
- Sugar 4.35403125170933 g
- Trans Fat 0.0668666665310047 g
- Calories 26 calories
Step-by-step
- Preheat oven to 375F
- After rinsing and draining chickpeas, spread them out between two paper towels and rub gently to loosen any skins
- Pick out the skins (shown in the image above). You don't need to remove all, we just don't want the loose ones to burn
- Move the chickpeas to a baking sheet and bake for 45 - 50 minutes, until golden brown and crunchy
- Melt the coconut oil in the microwave (about 30 seconds) and stir in honey and water
- Remove the chickpeas from the oven and transfer to a large bowl
- Pour the honey mixture over the chickpeas, stirring until everything is well coated
- Sprinkle the brown sugar and salt over the coated chickpeas and stir again
- Return to baking sheet and bake for another 5 to 10 minutes. Watch carefully as they burn easily at this step
- Remove from the oven and allow to cool before serving. Sprinkle with more brown sugar and salt if desired
- Best eaten on the same day, but you can store in an airtight container for up to 3 days
- I've reheated these in the toaster oven with no problems, just watch carefully so they don't burn!
A properly roasted chickpea shatters between the teeth before yielding a dense, nutty interior glazed with caramelized sugars. Achieving this texture requires managing moisture and heat carefully, because legumes resist crisping when surface water remains. Sugars scorch quickly at 375 degrees Fahrenheit, so timing the application of the glaze dictates whether the snack succeeds or turns bitter.
- Rub rinsed chickpeas thoroughly between paper towels to remove loose skins that burn easily during the initial 45 to 50 minute bake.
- Coat the legumes only after their internal moisture evaporates completely, preventing the honey and brown sugar from dissolving into a sticky paste.
- Watch the final 5 to 10 minute baking window closely after adding the sugar and honey mixture, as high heat causes rapid carbonization.
- Store leftovers in an airtight container for up to 3 days, though moisture absorption during storage softens the exterior texture.
Overcrowding the baking sheet traps steam and prevents proper browning. Precise temperature control keeps the honey coating intact without burning.
