Cinnamon-Sugar Roasted Chickpeas

Most often I season my roasted chickpeas with garlic powder and onion powder, but when I want something special I make sweet and salty chickpeas and roasted pumpkin chickpeas. Since cinnamon-sugar everything is delicious, and I was craving something sweet, I made cinnamon-sugar chickpeas. Sooooo good. I seriously love roasted chickpeas.

Recipe adapted from here.

Ingredients:
1 15-ounce can chickpeas
1 tablespoon olive oil
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 450 degrees. In a small bowl, mix together cinnamon and sugar; set aside.

Drain and rinse the chickpeas. Using paper towel, dry the chickpeas well (this ensures they'll be crunchy). Roast chickpeas for minutes. Remove from oven and toss with olive oil then toss with cinnamon-sugar mixture. Roast for another 15 minutes. Allow to cool for about 5 to 10 minutes. Store in an airtight container (but beware, they don't stay crisp for more than a day).

Enjoy!

~Krissy

More Snack Recipes:
Baked Apple Chips
Buffalo Chicken Dip 
Fries with Garlic Cheese Sauce
Homemade Pita Chips 
Homemade Pizza Rolls
Roasted Peas

Roasted Kidney Beans

You may have noticed that I've been on a roasted vegetable kick lately. First there were roasted chickpeas, then roasted green peas, then roasted butter beans. The only bean left in my pantry to roast were kidney beans--another healthy snack to add to my repertoire.

Ingredients:
15-ounce can of kidney beans, drained and rinsed
Lemon pepper seasoning (or seasoning of your choice--you may have noticed I LOVE lemon pepper seasoning)

Directions:
Preheat oven to 450 degrees. Grease a cookie sheet with cooking spray.

Pat the beans dry with paper towel. Spread them on the cookie sheet in a single layer.

Bake for 20 minutes, flipping the beans half way through cooking.

Season with lemon pepper seasoning.

Enjoy!

~Krissy

More Healthy Snacks:
Baked Apple Chips
Banana Chips
Kale Chips
Parmesan Garlic Wonton Crackers 
Roasted Butternut Seeds
Roasted Cauliflower Popcorn
Roasted Garlic White Bean Hummus 

Roasted Pumpkin Chickpeas

For our honeymoon, Eric and I went up north to my parents' cabin. It's our favorite spot on earth--plus it's affordable (especially after paying for a wedding). I know many people wouldn't want to cook on their honeymoon, but I couldn't wait to make some our favorites (Parmesan seared chicken, pumpkin dip with cinnamon sugar pastries) and test out some new recipes. These roasted pumpkin chickpea were something I had bookmarked, but hadn't planned on making up north until I saw pumpkin butter in the fridge. I love roasted chickpeas and I love pumpkin so I knew I'd loved these--and I wasn't disappointed.

Normally roasted chickpeas are best right out of the oven. Hot and crispy. However, I like these better after they've sat for a bit and cooled. Yes, they are not crispy, but the flavor . . . the flavor is much more pumpkin-y and sweet the next day.

Now Eric is not a fan of the chickpea period (well, unless they're in hummus). But my mom is and I can't wait for her to try these!

Recipe adapted from here. 

Ingredients:
15-ounce can chickpeas, drained
1 tablespoon olive oil
2 teaspoons pumpkin pie spice
1 tablespoon sugar
1 tablespoon pumpkin butter (store-bought or homemade)

Directions: 
Preheat oven to 375 degrees. Grease a cookie sheet with cooking spray.

Drain and rinse the chickpeas then using paper towel, dry them. In a medium bowl, combine the pumpkin pie spice and olive oil. Add chickpeas and toss to coat.

Spread the chickpeas on the cookie sheet in a single layer. Bake for 20 minutes.

Place the chickpeas back into a bowl and coat them with the pumpkin butter and sugar. Spread the chickpeas back out on the cookie sheet and bake for another 15 minutes.

Allow to cool.

These roasted pumpkin chickpeas really are the perfect fall snack!

Enjoy!

~Krissy

More Pumpkin Recipes!
Cheese Tortellini in a Pumpkin Sauce
Cinnamon-Sugar Pastry with Pumpkin Dip
Pumpkin-Black Bean Stew with Spicy Sausage 
Pumpkin Bread!
Pumpkin Butter
Pumpkin Caramels!
Pumpkin Chocolate Chip Brownies
Pumpkin Fudge
Pumpkin Lasagna Rolls
Pumpkin Oatmeal
Pumpkin Penne Casserole
Pumpkin Swirl Brownies
Roasted Pumpkin Seeds

Sweet and Salty Chickpeas

Chickpeas (also known as garbanzo beans) are good for more than just making hummus.

While I was able to get Eric to eat zucchini bites (and like them), he stuck his nose up at these sweet and salty chickpeas--despite loving hummus. I, however, may have found a new favorite snack and cannot wait to begin experimenting with more flavors for these little peas/beans.

I found this recipes on The Cupcake Project.

Ingredients:
1 14-ounce can of chickpeas, drained and rinsed
2 teaspoons olive oil
1 teaspoon cinnamon
1 1/2 teaspoons brown sugar
1/4 teaspoon kosher salt

Directions:
Preheat oven to 450 degrees

Spread the chickpeas out in a single layer on a baking sheet. Bake for 30 minutes. Combine oil and seasoning in a bowl. Toss the chickpeas with the seasoning and serve hot. Store in an air-tight container.

I can't wait to try making these with cumin or cayenne pepper or garlic powder.

Enjoy!

~Krissy

Update!
After making these multiple times and playing with different flavors, I have gotten rid of the olive oil since the seasoning sticks to the hot chickpeas pretty well without. My favorite flavor combination has become garlic powder, onion powder, and a little bit of salt. While I still can't get Eric to eat these, both my parents and his parents love them. They're kind of like snacking on a nutty popcorn. Enjoy!