Crunch, crunch, crunnnnch. I can snack on these all day, every day. Not only do chickpeas make a delicious snack, they are filled with protein and are filled with some good nutrients. I am going to the movies this weekend and instead of getting popcorn and crying myself to sleep, I am going to bring these little guys to munch on.

The good news is that you can make these in giant batches and they will stay crunchy for a few days, if not weeks if you keep them in an air-tight container. Make this sweet and salty snack, they wont last long in your house. Trust me!

Sweet and Salty Roasted Chickpeas
Author: Chelsea Gold
  • 2 15-ounce cans chickpeas
  • 2 tablespoons avocado oil
  • 1/2 tablespoon honey
  1. Rinse and drain the chickpeas.
  2. Dry the chickpeas by patting the chickpeas with a clean dishtowel or paper towels. They should feel dry to the touch.
  3. Leave them to air-dry for 20-30 minutes.
  4. Heat the oven to 400°F.
  5. Toss the chickpeas with avocado oil, salt and honey. Make sure they are evenly coated
  6. Spread the chickpeas out in an even layer on the baking sheet.
  7. Roast the chickpeas in the oven for 20 to 30 minutes. Shake the pan every 10 minutes.
  8. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
  9. Sprinkle some more salt on top.
  10. You can let cool until air temperature or serve warm and crispy!