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Cinnamon Sugar Chickpea “Nuts”

 This easy chickpea snack is a hit with both kids and adults. Swap out one of your favorite nuts for a chickpea nut. You're going to love these. The cinnamon sugar combo is just delicious. Bake up a batch and enjoy every bite!
Course Snack
Cuisine American, Greek
Keyword chickpeas
Cook Time 45 minutes

Ingredients

  • 2 15 1/2 ounce cans chickpeas or garbanzo beans, drained and rinsed well
  • 1/2 cup granulated sugar, you can use any sugar, sometimes I use coconut sugar
  • 1 1/2 tbsp granulated sugar
  • 1 tbsp cinnamon
  • 1 1/2 tbsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • coarse sea salt for top of finished chickpeas, optional

Instructions

  1. 1.Preheat oven to 375 degrees

    2.Place the beans in a medium pot with enough water to cover them with about 1 1/2 inches of water over the beans. Add a pinch of salt as well.

    3.Add 1/2 cup sugar, 1 tbsp cinnamon and apple pie spice. Mix gently with a heat proof rubber spatula. If you don’t have one you can use a small wooden spoon. Remember to mix gently; you don’t want to crush any of the beans.

    4.Bring to a boil over medium heat and reduce to simmer over low heat for about 20 minutes. Gently stir once or twice.

    5.Take off heat, add the vanilla extract and stir gently. Let sit in the pot until cooled (about 15-20 minutes).

    6.Drain the cooled beans thoroughly. Do not rinse.

    7.Place beans on a cookie sheet sprayed with cooking spray. If you have a silpat that works great too.

    8.Lay the beans flat, not overlapping. Remove any loose bean skins. Spray the beans with cooking spray and then sprinkle the remaining 1 1/2 tbsp sugar along with 1 1/2 tsp cinnamon.

    9.During baking you may want to shake the pan a few times for even baking. Turn the pan around once also for the same reason.

    10.Bake for approximately 45 minutes or so, until browned and crisp. If you see that the beans are getting too dark then reduce oven temperature to 350 degrees.

    11.Remove from the oven. Sprinkle a bit more sea salt if using. Let cool completely. Keep in a sealed container up to 3 days on counter in a cool place. Enjoy!