Sweet ‘n Salty Roasted Chickpeas

Hi friends!

Hope you had a fabulous Valentine’s Day weekend. My V Day was nice and low key. I made tomato basil soup and asparagus risotto for a cozy dinner at home, and we drank a bottle of California zinfandel from Cline Cellars….

…and we enjoyed strawberries, chocolate and port for dessert.

My hubby got me gorgeous pink roses that I’ve been staring at all weekend, and I surprised him by booking a getaway to Lake Tahoe for this weekend. Adam has been there for work and raved about how beautiful it is, and I’ve never been there, so I thought it’d be an awesome spot to spend a long weekend. It’s actually totally coincidental that I booked the trip right around V Day, but we’re definitely looking forward to it!

Other yummy highlights of my weekend were a Mexican salad….

…champagne with strawberries….

…and what I’m sharing with you today, roasted chickpeas:

I’ve been loving roasted garbanzo beans for awhile now, but last week was the first time I made them sweet ‘n salty…and I’m obsessed! I’ve been digging the combo of sweet and salty lately in general, and this recipe is awesome because it packs a protein, fiber, and vitamin  punch, while also satisfying my urge for something sweet.

I’ve made these chickpeas twice in the last week, and both times I had planned on only eating half of them, and wound up eating the whole thing. They’re just so yummy and easy to keep popping in your mouth. I suppose in that way they’re addictive like your typical chips, only they’re healthy and afterwards you have a happy, full belly! 😉

If there’s one thing I’m sure of, it’s that I’ll be making some sweet ‘n salty roasted chickpeas again this week. They may be my new favorite snack/lunch!

Sweet 'n Salty Roasted Chickpeas

Foodie Loves Fitness

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Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Servings 2

Calories 275 kcal

Ingredients

  

1x2x3x

• 1 can garbanzo beans drained and rinsed
• 1 TBSP cane sugar
• 1/2 TBSP light brown sugar
• 1 TBSP vegetable oil
• 1/4 TSP sea salt plus additional for sprinkling
• 1/4 TSP cinnamon plus additional for sprinkling

Instructions

 

• Preheat oven to 400 degrees.
• In a bowl, combine chickpeas with vegetable oil, sugars, sea salt and cinnamon. Toss to coat evenly.
• Spread chickpeas out on a baking sheet.
• Bake for 15 minutes. Remove from oven, toss chickpeas around and sprinkle with additional sea salt and cinnamon. Bake for 15 minutes more, or until chickpeas are slightly crunchy and browned.

Notes

Some of the sugar may melt away from the chickpeas while baking and burn on the pan. Don't worry, the chickpeas will still have some sweetness to them in the end!

Nutrition

Calories: 275kcalCarbohydrates: 39gProtein: 11gFat: 10gSaturated Fat: 0.5gFiber: 9gSugar: 11g

Tried this recipe?Let us know how it was!

Are you a fan of sweet & salty combos?

My favorite is dark chocolate with sea salt. So good!