Have you ever tried to roast chickpeas? I've had a few failed attempts in the past, but I think I've finally mastered the art. I'll share with you what I've learned: use medium heat, not high, use a quality oil, ensure adequate spacing on the pan, and let them cool directly on the pan. The result is a crunchy, yummy snack that you can flavour any way you like! This time, I chose to go with the nostalgic and beloved cinnamon-sugar. Vista Magazine Canada was kind enough to give me the opportunity to partner with them in collaboration with Silkeny for this recipe! I used Silkeny's Organic Virgin Coconut Oil, which was perfect for the sweet theme of this recipe. This will be your new favourite snack!
This recipe is vegan, gluten free, and refined sugar free.
If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!
Serves 6 for snack time
Ready in 1 hour, 30 minutes
2 cups chickpeas, cooked, drained, rinsed
2 tablespoons Silkeny Organic Virgin Coconut Oil
2 tablespoons coconut sugar
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
Preheat oven to 350 F
Towel dry cooked, drained, and rinsed chickpeas
Toss chickpeas with Silkeny Organic Virgin Coconut Oil and salt
Evenly spread chickpeas onto a large baking sheet
Bake for 50 minutes, flipping 2 or 3 times during bake time, to ensure an even crisp
Immediately after baking, leave the chickpeas on the pan, and sprinkle them with the vanilla, coconut sugar, and cinnamon. Give the pan a vigorous shake so the chickpeas become evenly coated
Leave the chickpeas on the pan to cool for at least 30 minutes before enjoying