As I continue to transition to a plant-based diet, getting enough protein in my diet is still one of my major concerns. I can manage with lunch and dinner and I’m working on breakfast. But protein-filled snacks are still a problem for me. Luckily, these maple chai roasted chickpeas help fill that void now.
I know what you’re thinking. Don’t I already find ways to sneak protein into baked goods?
Well, if you take these pinto bean brownies as an example, the answer is yes. But when I say snacks I’m not talking about things like brownies, cookies or ice cream. I’m referring to things you can munch on, like M&M’s, skittles, chips and popcorn.
Unfortunately, even healthier versions of those snacks aren’t always nutritionally dense. And since I’m trying to be more mindful of the healthy foods I eat, I’ve been looking for alternatives.
And that’s where these protein-filled maple chai roasted chickpeas come in.
Maple Chai Roasted Chickpeas
Other than the protein, there are a few reasons why I love these maple chai roasted chickpeas.
1. They’re super simple to make
All you need are a handful of ingredients and 30-ish minutes in the oven and you’re good to go.
2. They’re customizable.
I used a chai spice blend because I’m obsessed with chai at the moment. But regular ole cinnamon would work pretty good here as well. Or maybe even pumpkin spice.
3. They’re sweet.
Roasted chickpeas aren’t exactly a new concept. But they usually come in more savoury flavours. Not a problem, if you like savoury snacks. But we all know I’ll take sweet over savoury any day. Even when it comes to snacks.
Honestly, I munch on things like sweet potato chips and homemade popcorn solely because there aren’t many options for sweet snacks, other than granola.
Granted, I do have a couple other sweet snacks in my arsenal, including these honey roasted chickpeas. But the last time I shared a non-granola sweet snack recipe was more than a year ago. High time I rectified that.
With crunchy, protein-filled, slightly sweet and subtly spiced vegan maple chai roasted chickpeas of course.
If you make these maple chai roasted chickpeas, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!
- 1 15oz can chickpeas, rinsed and thoroughly dried
- ½ tbsp coconut oil, melted
- 1 tbsp maple syrup
- 2 tbsp chai spice blend* (see notes for details)
- Preheat oven to 375F, line a baking sheet with parchment paper and set aside
- Drain and rinse the chickpeas and dry thoroughly between two kitchen or paper towels
- Transfer to prepared baking sheet and bake for 10 - 15 minutes, until fragrant
- Add the coconut oil, maple syrup, chai spice and toasted chickpeas to a medium bowl and mix until well coated
- Transfer the coated chickpeas to the baking sheet and return to the oven for another 15 - 25 minutes or until the chickpeas start to brown and crisp up
- Turn off the oven and allow the chickpeas to cool in there as the oven cools, about 10 - 20 minutes
- The maple chai chickpeas are best on the same day but if you have any leftovers store in an airtight container at room temperature for up to 2 days
Liked this post? Pin it for later:
WHAT ABOUT YOU?
- Are you a snacker? What’s your favourite?
- Sweet or savoury roasted chickpeas?