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Roasted Chickpeas- Options


Banana and Orange BOWL

12g Carbs / 3g Protein / 1g Fat / 76 kcal

Nutritional Value


300g drained chickpeas (1 can) 1 tbsp olive oil (can also use coconut oil) Honey Cinnamon 1/2 tsp ground cinnamon 1 tbsp granulated sugar 1 tbsp honey 1/2 tsp sesame seeds 1/2 tsp sesame oil 1/2 tsp garlic powder A pinch salt   Sesame Seeds Garlic 3/4 tsp garlic powder or 2 cloves fresh minced garlic A pinch of salt and pepper   Spicy 1/2 tsp ground cumin 1/4 tsp chili powder A pinch cayenne pepper (optional) A pinch of salt BBQ 1 tsp paprika 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp salt 1 1/2 tsp brown sugar

Cooking method

• Drain and rinse your chickpeas. Remove any loose skins off of the beans but don't worry about taking them all off. Just remove the ones that are super loose. • On a paper towel or towel, evenly spread your beans and let dry for about 30 mins. • Preheat oven to 400 degrees. • Line a cookie sheet with either foil or parchment paper. • Evenly spread your dried beans on cookie sheet • Bake for 40-60 minutes. It will all depend on your oven. Check after 40 minutes and if they are crunchy, they are done. If they are too moist then cook a little longer but watch so they don't burn. • After baking, quickly transfer to a bowl and mix with the olive oil or coconut oil. • Then spread the seasonings of whatever flavor you are using and mix well. • With the honey cinnamon flavor, after coating, you can put the beans back into the oven for 5 minutes or so to caramelize them.
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