Sweet and Crunchy Chickpea “Nuts” Recipe
I couldn’t name one person who doesn’t love the taste of sweetened nuts, especially the crunchy kind with a glazed top. Sweetness and nuttiness are just a magical pair but like most good things, they come at a cost. Nuts, while healthy in moderation, are relatively high in fat and calories so you really gotta have some self-restraint. Oh…just so we’re clear, I don’t EVER practice what I preach. But when I do try and make an effort, I sub in chickpeas for nuts and then let my lack of self-restraint run wild.
Pulling out my chalkboard and fancy pointer…just for a little comparison, 1 cup of peanuts has 828 calories while 1 cup canned chickpeas has only 240 calories! Now If you were to eat 240 calories of each, the peanuts would provide you with a decent 10.9g of protein and 3.6g of fiber along with 20.9g of fat while the chickpeas would give you a whopping 14g of protein and 6g of fiber, with only 4g of fat! I see a clear winner!
Now I am not a fan of chickpeas straight out from the can. They’re great when they’re mashed up or used in hummus, but straight out of a can or barely cooked, it’s just a texture that I don’t like very much. Roasting just transforms them and takes them into the land of crunchy nuts (where I’d like to move to), throw some sweetness on there and my friend, that’s some goodness you have GOT to try!
p.s. People who have nut allergies? Welcome to the land of glazed crunchy nuts. I can feel your love already and you’re very welcome.
p.p.s. Die hard nut fan? See my Candied Pecans Recipe!
p.p.p.s. Yay to sweet Friday! Have an awesome weekend everyone!
Adapted from Happy Herbivore
High protein, sweet and crunchy nut-free nuts!
- 15oz Canned Garbanzo Beans (Chickpeas), drained and rinsed
- Non-stick Cooking Spray
- 1 tbsp Maple Syrup
- 1 tbsp Agave Syrup
- 1/4 tsp Cinnamon
- 2 tbsp Sugar
- Spread drained chickpeas out onto paper towels and allow to air dry for 15 minutes. Preheat oven to 350F and grease a cookie sheet or line a cookie sheet with parchment paper.
- Transfer dried chickpeas onto the cookie sheet, spread them out so that they are single-layer with no overlap. Lightly spray with cooking spray and bake for 40 to 45 minutes, until crunchy.
- While the chickpeas are baking, stir together the maple syrup, agave syrup and cinnamon in a medium bowl. Set aside.
- When the chickpeas are finished in the oven, throw them into the bowl of syrup and stir to coat evenly. Sprinkle sugar and stir to coat.
- Return the chickpeas to the baking sheet and bake for another 15 minutes, or until there is a crystallized glaze and the chickpeas are completely crunchy, being careful not to burn.