The perfect sweet-salty-crunchy combo, 5-Ingredient Smokey Maple Roasted Chickpeas are simple to prepare and are just the thing for snacks, lunches, and as a topping for soups and salads.
Whoever first though of roasting chickpeas was a genius.
The roasting process transforms the soft, creamy little bean into a crunchy, portable little wonder that I just can’t get enough of.
Not only to they make a good snack, but roasted chickpeas also work perfectly as a crouton substitute on salads and soups.
Plus, the process of making them is super simple. Drain a can of chickpeas, give them a good rinse, pat them dry, and then give them a roast in a hot oven.
I’ve been loving roasting up a batch or two over the weekend to serve as a sweet-salty afternoon snack for me, and for some added protein for Elle’s lunchbox.
I swear I have the hardest time getting her to eat protein, especially at lunch. The girl would happily live completely off of fruit, vegetables, and carbs.
Luckily she loves these, and gobbles them right up. The touch of maple syrup helps to make them extra appealing, and I love that she’s getting some good plant-based protein into her day.
And, since they are naturally nut-free, they are a great option for nut-free classrooms. They’re also a lovely afternoon or after-school snack option, along with some veggies and fruit. So good!
When I make these now I just have to remind myself to make a double triple batch so there’s enough for the both of us. So grab a can or two of chickpeas and make these soon. Now, let’s make some 5-Ingredient Smokey Maple Roasted Chickpeas!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Double the recipe if you want plenty of roasted chickpeas for snacking.
2 | If you don’t have smoked paprika, regular will work in its place.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Naturally-Sweetened, Vegan and Vegetarian
5-Ingredient Smokey Maple Roasted Chickpeas
- 1 15- oz can chickpeas drained, rinsed, and dried well with a clean kitchen towel
- 1 teaspoon olive or avocado oil
- 1 teaspoon maple syrup
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
Heat the oven to 425F.
Add the chickpeas to a baking sheet lined with parchment or a silicone baking mat. Add the oil, maple syrup, paprika, and salt.
Bake for 15 minutes, flip, then bake for 15-20 minutes more until lightly golden brown.
Allow to cool completely, then serve or store, covered, for up to 3 days.
If you don't have smoked paprika, regular will work in its place.