Honey Rosted Chickpeas

I am constantly looking for something healthy to snack on. Snacking is my downfall. I could eat healthy meals forever, but I will still want to snack on something that tastes good. We used to sit with a bag of BBQ chips and a block of cream cheese for snacking. Now we sit with baby carrots and hummus. Its disappointing sometimes. So the other night, while we were watching Pitch Perfect 2, I got the munchies. I squiggled, and I squirmed. I got a glass of wine. I ate a handful of carrots. I ate a handful of radishes. If I didn’t get something sweet to eat I was going to die. So I turned to Pinterest and started surfing through my skinny food board. I landed on the Honey Roasted Chickpeas from PopSugar. I have a couple cans of chickpeas in my cupboard because I have been looking into making my own hummus, so I figured I might as well try it.

The recipe:

15-ounce can organic garbanzo beans
1/2 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon sea salt


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a Silpat silicone mat.
  2. Drain and rinse the chickpeas in a colander. Place them on a towel to dry off.
  3. Spread chickpeas on a baking sheet in a single layer. Bake for approximately 45 minutes or until crispy. Test one, and if it’s still soft, bake for longer.
  4. While the chickpeas are still hot, toss them in a bowl with the oil, honey, cinnamon, nutmeg, and salt. Enjoy as is, or for a caramelized effect, place them back in the oven for another 10 minutes or so.
  5. Store leftover chickpeas in an airtight container.

The results:

I spread the chickpeas onto what I thought was parchment paper laid out on a cookie sheet, I preheated the oven and popped them in. I went back to the living room. Within minutes, the smoke alarm was going off. I sprinted to the kitchen to see smoke rolling out of my oven. I started yelling. Wonderful Husband heard me from the living room and came in after me. He starts geeking out, while I am busily pulling the smoking pan from the oven. We got the doors and windows open and the alarm turned off. Then I looked at the cookie sheet. He looked at the cookie sheet. I got a lecture on how parchment paper and wax paper are two different things (I really think I knew that, but for some reason thought you could bake wax paper, it really should say that on the box..) We pulled the wax paper off the cookie sheet and returned the chickpeas to the oven.

After about another 10 minutes, I went in to check on the chickpeas. 50% of them were burnt to a crisp, I am talking tiny, black, smoking crisps. The ones that weren’t black and smoking were hard and crunchy. I continued with the recipe, I mixed in the other ingredients, decided I did not want to put them back in the oven for any amount of time, and headed back to the living room with my “treat”.

Wonderful husband refused to touch them, which is saying something because he eats anything. I ate a few. They were hard, like eating rocks covered in cinnamon. Pretty disgusting. I finally gave up and made a bag of popcorn instead. I think I will try making these again in the future, but using the parchment paper and baking them at a lower temperature for less time. I want them warmed up, not burnt up.

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