1can(16 oz.) chickpeas, low sodium if possible(garbanzo beans)
1tablespoonmelted coconut oil(see note)
1pinch of salt, optional
Preheat oven to 400°F. Rinse and drain chickpeas. Spread out on a lint-free towel and dry well, rubbing to remove skins.
In a medium bowl, toss chickpeas with melted coconut oil, honey, cinnamon, and salt until well-coated.
Spread on small rimmed baking sheet in single layer. Bake for 25-30 minutes, shaking pan every 10 minutes to stir chickpeas. Bake until crispy and golden brown.
Let cool completely before enjoying.
Either refined or virgin (unrefined) coconut oil may be used. Refined coconut oil has a neutral taste and odor, while virgin coconut oil will taste somewhat tropical.
Roasted chickpeas are crunchiest the same day you make them. To keep them as crunchy as possible, store them at room temperature in a loosely covered container, like a bowl covered lightly with a paper towel.
Replace the honey with maple syrup or agave to make this recipe vegan.