Honey Roasted Chickpeas

15
Aug
Category,

These crunchy chickpeas are great for a snack on Erev Yom Tov or any old time!

Yields6 Servings
For the Chickpea Mixture:
 1 (16 oz) Can Chickpeas
 2 tsp Light Oil
 ½ tsp Salt
For the Honey Mixture:
 2 tbsp Honey
 ½ tsp Poppy Seeds
 ½ tsp Sesame Seeds
 ¼ tsp Garlic Powder
 ¼ tsp Onion Powder
 ¼ tsp Cracked Black Pepper
1

Preheat conventional oven to 400 degrees F.

2

Drain the chickpeas in a colander and thoroughly rinse with cold water to remove the can liquid from chickpeas. Completely pat dry the rinsed chickpeas. Place the dried chickpeas in a mixing bowl. Add oil and salt, and toss to evenly combine.

3

Place the chickpeas on a foil-lined sheet pan, spreading the chickpeas out evenly across the pan. Bake for approximately 30 Minutes, pausing to shake the pan from time to time to evenly cook the chickpeas.

4

Remove the baked chickpeas from the oven.

5

Add the honey to the baked chickpeas and stir with a spoon to coat. Add the poppy seeds, white sesame seeds, garlic powder, onion powder and pepper to the chickpeas, then stir to evenly combine.

6

Place the seasoned chickpeas back in the oven and bake, for approximately 10
More Minutes. Remove from oven and allow chickpeas to cool to room temperature.

 

Ingredients

For the Chickpea Mixture:
 1 (16 oz) Can Chickpeas
 2 tsp Light Oil
 ½ tsp Salt
For the Honey Mixture:
 2 tbsp Honey
 ½ tsp Poppy Seeds
 ½ tsp Sesame Seeds
 ¼ tsp Garlic Powder
 ¼ tsp Onion Powder
 ¼ tsp Cracked Black Pepper
Honey Roasted Chickpeas
IngredientsDirections

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