January 16, 2014

Peanut Butter Roasted Chickpeas


With both awards show season and football playoffs having started this month, it's the perfect time to load up on snack ideas for evenings in front of the TV with friends and family (or even if you're not into sports and awards shows, which I'm sure a lot of people aren't, hopefully you can still use some more healthy snack ideas!).

Last weekend, I watched the Golden Globe Awards in addition to some football (but only because my sister's favourite team was playing). And with the bigger events that I always look forward to - Super Bowl and the Oscars - coming up soon, I spent my Sunday testing out some new snack recipes!

The first snack that I came up with were these peanut butter roasted chickpeas. I've seen a lot of recipes for roasted chickpeas where the chickpeas are coated in various combinations of spices and baked in the oven until crispy, and I've tried them once myself and liked them as a different snack option than usual.


Instead of a savory snack this time though, I wanted to try a sweeter variation. I considered coating the chickpeas in chocolate, like the Nourishing Gourmet did, but since I'm not a huge chocolate lover, I thought that peanut butter would make an even tastier coating!

These were super simple to whip up - all you need to do is toss the chickpeas in a bit of coconut oil, add cinnamon, agave, and vanilla for flavouring, and roast them in the oven until they get nice and crispy. Once they're done, you toss the warm chickpeas in a peanut butter and coconut oil mixture until each one is coated.

Sprinkle on some salt and sugar and you have a slightly sweet and salty snack to munch on that's still pretty nutritious too!


Peanut Butter Coated Roasted Chickpeas

1 cup canned chickpeas, rinsed and drained
1 tsp melted coconut oil
1/2-1 tbsp agave nectar (I used 1/2 tbsp and they weren't too sweet)
1/4 tsp vanilla
1/2 tsp cinnamon
Dash of salt
2 tbsp peanut butter 
1/2 tsp coconut oil*
Salt and sugar to taste (optional)


Preheat oven to 375°F and line a baking sheet with parchment paper. Place the chickpeas in a small bowl and add the melted coconut oil, agave, vanilla, cinnamon, and salt. Stir to mix thoroughly. Spread chickpeas out on the prepared baking sheet in a single layer and bake for 35-40 minutes, stirring once, until toasted and crispy. Remove from oven and transfer to a bowl.

Place the peanut butter and coconut oil in a small microwavable bowl and microwave for 10-20 seconds, until coconut oil is melted. Stir to mix well, then pour over the chickpeas. Stir until chickpeas are evenly coated. Spread coated chickpeas onto a plate and place in the refrigerator (or freezer if you're in a hurry) to cool. Once the peanut butter is a bit hardened, remove from fridge and bring to room temperature. Sprinkle with salt and a pinch of sugar if desired (I added both because my peanut butter was the natural kind without added salt and sugar).

Store in the fridge and eat cold or at room temperature. Best eaten on the day of, but they will last one or two days in the fridge.

Makes 1-2 servings (depending on how hungry you are - double the recipe if you're making these for a group)

*Note: the coconut oil in the peanut butter coating is what makes it firm up in the fridge (since coconut oil is solid at cool temperatures). I have not tested this with other types of oil, which may not harden as well. 

1 comment:

  1. I've never gotten roasted chickpeas to be crispy enough so going for a completely different version coated in peanut butter seems like a better option, you can't go wrong with peanut butter!

    ReplyDelete

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