Roasted Honey Glazed Chickpeas
These roasted honey glazed chickpeas (garbanzo beans) make a great crunchy sweet snack, that’ll help satisfy those afternoon cravings. If you add a little sea salt, you have a salty-sweet crunchy healthy snack. In addition, if you’re dealing with any nut allergies, these make a great substitution for honey glazed peanuts.
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When measuring honey, lightly spray the cup with non-stick spray, then pour the honey in the cup. This will help the honey slide right out, leaving you with less mess and a better measurement.
nice and toasty color with a crunchy texture
The chickpeas mixed with the spices before roasting
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Roasted Honey Glazed Chickpeas Recipe
Roasted Honey Glazed Chickpeas (garbanzo beans)
Ingredients
- 1 15 ounce can garbanzo beans, drained and rinsed*
- 1/2 teaspoon ground cinnamon
- 2 teaspoons olive oil
- 1/4 cup mild honey**
- 1/4 teaspoon coarse sea salt optional
Instructions
- Preheat oven to 350° F.
- Lightly spray a 1-quart shallow baking dish with non-stick spray or use a well seasoned cast iron skillet. In a small bowl, combine all ingredients except salt, mixing well. Place in the prepared dish.
- Bake, uncovered, until toasted and darkened in color, about 45 to 60 minutes, stirring once after 30 minutes. Remove from oven, stir, and sprinkle with salt, if desired. Serve warm or at room temperature.
Recipe Notes
Cook's notes: *Rinse the beans until all the white foam is gone and the water runs clear. This foam is sodium, and by rinsing well you can rinse off much of the sodium.
**When measuring honey, lightly spray the cup with non-stick spray, then pour the honey in the cup. This will help the honey slide right out, leaving you with less mess and a better measurement.
mjskit says
December 1, 2011 at 4:42 pmWhat a great roasted chickpea recipe! With the cinnamon and honey it’s kind of festive for this time of year. Thanks for the cook’s notes!
Ashley @ The Drunk Squash says
December 1, 2011 at 9:30 pmNot only does this look like such a tasty way to use garbanzos, but you have also completely blown my mind with that tip for measuring honey! I usually just make a sticky mess and I feel like such a dummy now haha!
GraceinAZ says
December 1, 2011 at 10:07 pmI am blog hopping & following you from Katherine’s Corner. Growing Old With Grace http://growing-old-with-grace.blogspot.com/. Hugs, GraceinAZ
Katherines Corner says
December 2, 2011 at 7:20 amOH my goodness those do look delish. I used to get roasted chickpeas from the carts ( sellers in the markets) so yummy.Thank you for joining the hop this week, please let me know if you’d like to co host some time. Did you remember to add your wonderful blog to the blog list page? Big Hugs and have a happy weekend!
Deanna says
December 2, 2011 at 1:01 pmWow! These look great and I love your tips. Thanks so much for sharing. I can’t wait to try them!
Rachel @ Bakerita says
December 4, 2011 at 1:28 pmI’ve been wanting to try roasted chickpeas, and this sounds like a great recipe to start with!
They look amazing.
So glad I found your blog!
K. says
December 4, 2011 at 6:20 pmThe foam is not sodium. The foam is sugars!
Great recipe I’m going to try it tomorrow as a study break/ study snack!
Aubrey says
December 7, 2011 at 8:43 amThese look lovely! I adore roasted chickpeas, so easy and great flavor payoff, but they’re also one of those sides that I always forget about! Next time I have a get together I’ll try out this sweet version, yum.
justine says
December 20, 2011 at 2:12 amI’m going to make these ASAP!
Jill says
December 29, 2011 at 2:21 pmI have never made a match of roasted chick peas that I have liked but these ones are delicious – thanks for the recipe!!
Tiffany says
April 18, 2012 at 6:45 pmI’m going to have to try these! They sound like a great snack.
Tammie says
December 9, 2012 at 5:59 pmYum. Need to try these and have on hand for snacking.
judy says
August 13, 2013 at 11:49 amCan you store this outside and if yes for how long? or does it have to be refrigerated? Thanks
Debi says
August 13, 2013 at 12:37 pmEvery time I’ve made it I’ve eaten it within a day, so I’ve left it at room temperature with no problems. I think it would do fine for a day or two at room temp in a tightly covered container, though you’ll probably lose some of the crunchiness. Longer than that, I’d recommend the fridge.
Danita@O Taste And See says
September 15, 2014 at 5:38 pmWhat a fun recipe!
dishofdailylife says
September 15, 2014 at 9:17 pmOh I am definitely trying these for my kids. We are always looking for healthy snacks!
Jillian says
September 16, 2014 at 1:04 amI love chickpeas, but have yet roasted them. This looks absolutely delicious, I think I’ll have to try this recipe!
Margaret says
September 16, 2014 at 11:31 amThese look really good. Thanks for sharing.
Candace says
September 16, 2014 at 12:24 pmYUM I love garbanzos. Pinning!
lovenerdmaggie says
September 16, 2014 at 1:57 pmI’ve never made chickpeas at home before, partially because I was never really sure how to cook them. I don’t have any excuse now! Thanks for sharing!!
Carisa Smith says
September 18, 2014 at 2:10 pmWhat a great snack option! I’ve never had garbanzo beans plain or roasted before. I’m super curious to try this!