Ingredients
Scale
- 1 15-ounce can chickpeas (garbanzo beans)
- 1 Tbsp. creamy almond butter
- 1 Tbsp. honey
- 1 Tbsp. granulated sugar (optional, for additional sweetness)
- salt, to taste
Instructions
- Preheat oven to 375F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Empty can of chickpeas into a large strainer, allowing the juices to drain before rinsing well with cold water to remove the starch. Optional: remove the outer skins by lightly pinching each individual bean between your fingers. This step takes an additional 10 minutes and isn’t mandatory, but it really helps add some extra crunch to the finished batch.
- Spread chickpeas out onto prepared baking sheet and use a paper towel to pat them dry. You want to be sure to get as much moisture off as you can. The drier they are, the crunchier they’ll be.
- In a medium sized mixing bowl, add almond butter, honey, and sugar, mixing well to ensure that everything is well combined. Add chickpeas to mixing bowl and use a spatula to ensure that they are evenly coated with the almond butter and honey mixture. Pour them back onto the baking sheet and sprinkle with salt.
- Bake for ~30 minutes, or until chickpeas are crunchy and no longer soft in the middle. Use a spatula to stir them every 10 minutes or so to make sure they don’t burn.
- When fully cooled, store in an airtight container at room temperature.
- Prep Time: 15 mins
- Cook Time: 20 mins