Maple Roasted Chickpeas
Maple Roasted Chickpeas are a fun, easy, healthy snack for the Fall (or any time of year)! They only take about 5 minutes to prepare , and most of my smaller critics love them! These roasted chickpeas would be a great appetizer to serve your guests on Thanksgiving! I serve 6 people in my house, so my recipes are rather large! Feel free to cut the amounts in half, and also feel free to eyeball the amounts!
Garbanzo beans are a very healthy food! They have been shown to lower cholesterol, regulate blood sugar levels and insulin secretion, and support digestion. They also have a lot of iron, fiber, folate, and minerals in them. It is ideal to eat 1/2 cup of garbanzo or other beans per day in order to maximize their health benefits…and don’t worry! Your body will adjust to the extra fiber, and the unpleasant side effects should improve (though in my family the side effects are admittedly considered a benefit). If you make a batch of Maple Roasted Chickpeas on Sunday, you can munch on them all week (make sure to keep them refrigerated)!
This recipe also has a lot of nuts and pumpkin seeds in it. Studies have shown that people who eat nuts live longer! That is probably because of the healthy omega fats, protein, vitamins, and minerals they provide. Pumpkin seeds, in particular, have a plenty supply of zinc and vitamin E. Nuts and seeds are certainly adding more than just a crunch to the Maple Roasted Chickpeas!
Before we get to the recipe for the Maple Roasted Chickpeas, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 2 Cans Organic Garbanzo Beans
(rinsed, drained, patted dry)
- 1 1/2 Cup Chopped Pecans
- 1/2 Cup Pumpkin Seeds
- 1/4 Cup Maple Syrup
- 2 Tsp Pumpkin Pie Spice
- 2 Tsp Apple Cider Vinegar
- 1 Tsp Pink Himalayan Salt
- 1/4 Cup Melted Coconut Oil
- 1 Cup Dried Cranberries or Cherries
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Whisk together all of the ingredients, except garbanzo beans, in a medium bowl. Add the beans and try to coat them evenly. Pour mixture onto the parchment paper and bake for 30 minutes, stirring it after about 15 minutes to ensure even roasting. Enjoy!
