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Sweet and Salty Roasted Chickpeas Recipe - Pioneer COOKERY

Sweet and Salty Roasted Chickpeas Recipe

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The perfect healthy snack recipe that delicious and low calorie! These Sweet and Salty Roasted Chickpeas are a real treat.

Ingredients

  • 1 16oz can of garbanzo beans (chick peas), drained and rinsed well
  • 2 tsp brown sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Instructions

  1. Preheat oven to 450 degrees.
  2. Place chickpeas on a baking sheet lined with parchment paper.
  3. Bake at 450 F for 30 minutes.
  4. Transfer chickpeas to a bowl, mist lightly with a bit of olive oil from a mister, and mix thoroughly with the rest of the ingredients.
  5. Enjoy hot, or bring to room temperature and store in an air-tight container. Like popped corn, the chickpeas are never as good the next day. However, they are still quite enjoyable 3-4 days after making them.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is about 1/3 cup

PER SERVING: 
136 calories; 2.5g fat; 23g carbohydrates; 8g protein; 6g fiber

Each serving = 3 Points

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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