Spiced Bar Chickpeas

Also known as crack.

My mom makes these amazing spiced cashews that are so ridiculously delicious that before you know it, you’ve shoved handful upon handful into your mouth. Mission: make them a little more guiltless. Mission accomplished.

Whip these up for an easy, amazing appetizer on Thursday. The nontraditional ingredients- particularly the coconut oil and sucanat- add the subtlest something extra that really take these over-the-top. They are¬†highly addictive. Don’t say I didn’t warn you.

Spiced Bar Chickpeas
  • 2 cups cooked chickpeas
  • 1 tbsp coconut oil
  • 1 tbsp dark brown sucanat
  • 1/2 tsp cayenne pepper
  • 2 tbsp fresh rosemary leaves
  • 1/2 tsp sea salt (or to taste)
  1. Drain and pat the chickpeas dry. Spread over a baking sheet, and drizzle a bit (less than half a tbsp) of the coconut oil over to coat. Stir until all the chickpeas are coated.
  2. Roast the chickpeas at 400 degrees for 35-45 minutes, stirring occasionally, until they are slightly browned and crispy on the outside. Remove from the oven.
  3. While the chickpeas are roasting, mix the sucanat, remaining coconut oil, pepper, rosemary, and sea salt in a medium bowl. Once the chickpeas are done cooking, add them to the bowl and toss. Serve.


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Filed under Eat, Gluten Free, Snacks and Hors D'Ouevres

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