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    Sweet and Salty Roasted Chickpeas - Cheap, Easy, and Addictive

    3y
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    8 comments

    • Rebecca Shore

      Sweet and Salty Roasted Chickpeas •1 can chick peas (aka garbanzo beans) that's about 1 2/3 cups •1 1/2 tablespoons extra virgin olive oil •1/2 teaspoon real salt •1/2 teaspoon paprika •dash of cayenne •1/4 teaspoon cumin •1/2 teaspoon garlic powder

    • Kristy Marsico

      Sweet and Salty Roasted Chickpeas - Cheap, Easy, and Addictive Sweet & Salty roasted garbanzo beans:

    • SaiWryns Oasis

      Sweet and Salty Roasted Chickpea Recipe 1 can (14 oz) chickpeas (garbanzo beans), drained 2 teaspoons olive oil 1 teaspoon cinnamon or your spice(s) of choice 1 1/2 teaspoons brown sugar 1/4 teaspoon salt

    • Marlene Zalot Pirotte

      Roasted chick peas, not sure about this but will try.... Sweet and Salty Roasted Chickpeas by cupcakeproject - 1 can (14 oz) chickpeas (garbanzo beans), drained 2 teaspoons olive oil 1 teaspoon cinnamon or your spice(s) of choice 1 1/2 teaspoons brown sugar 1/4 teaspoon salt Place chickpeas on a baking sheet lined with parchment paper or a Silpat. Bake at 450 F for 30 minutes. (You didn't miss anything here. You don't oil or season them until after they a

    • Carolyn Laubhan Davis

      Sweet and Salty Roasted Chickpea Recipe 1 can (14 oz) chickpeas (garbanzo beans), drained 2 teaspoons olive oil 1 teaspoon cinnamon or your spice(s) of choice 1 1/2 teaspoons brown sugar 1/4 teaspoon salt Place chickpeas on a baking sheet lined with parchment paper or a Silpat. Bake at 450 F for 30 minutes. (You didn't miss anything here. You don't oil or season them until after they are done. In fact, for an extra healthy treat, try them when they g

    • One Bite Away

      Healthy Snack: Sweet & Salty Roasted Chickpeas Recipe #Vegan #Vegetarian #pescetarian

    • Liz Arthur

      Sweet and Salty Roasted Chickpea Recipe : 1 can (14 oz) chickpeas (garbanzo beans), drained 2 teaspoons olive oil 1 teaspoon cinnamon or your spice(s) of choice 1 1/2 teaspoons brown sugar 1/4 teaspoon salt Place chickpeas on a baking sheet lined with parchment paper or a Silpat. Bake at 450 F for 30 minutes. (You didn't miss anything here.  You don't oil or season them until after they are done.  In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil.  They are enjoyable all on their own.) Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients. 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.

    • Kelly Hodges

      chickpea snacks.. yum!•1 can (14 oz) chickpeas (garbanzo beans), drained •2 teaspoons olive oil •1 teaspoon cinnamon or your spice(s) of choice •1 1/2 teaspoons brown sugar •1/4 teaspoon salt 1.Place chickpeas on a baking sheet lined with parchment paper or a Silpat. 2.Bake at 450 F for 30 minutes. (You didn't miss anything here. You don't oil or season them until after they are done. In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil. They are enjoyable all on their own.) 3.Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients. 4.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. I encourage you to eat the chickpeas hot by the handful, but save a few as cupcake toppers for gluten-free chocolate cupcakes made with garbanzo bean flour (coming soon). Read more: http://www.cupcakeproject.com/2011/07/sweet-and-salty-roasted-chickpeas-cheap.html#ixzz1jvSZJPUa

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