🍁Making the Night Before 🌙
Nibbsley's Harvest Cinnamon & Maple Crunchy Chickpeas
Prep Time5 mins
Cook Time30 mins
Yields4 snack-bag portions (1 cup total)
DifficultySuper Fast
Brain Benefits 🧠
Rich in slow-burning complex fiber, iron, and plant-based protein to power active playground play and enhance classroom focus through demanding afternoon subjects.
Ingredients Checklist(tap to check off)
- 1 can (15 oz / 425g) Canned chickpeas (garbanzo beans), rinsed & drained
- 1 tablespoon (15ml) Mild olive oil or melted coconut oil
- 1 1/2 tablespoons (22ml) Pure maple syrup
- 1 teaspoon (3g) Ground Ceylon cinnamon
- 1/4 teaspoon Fine sea salt
- 1 tiny pinch Ground ginger or nutmeg (optional)
Cooking Instructions(tap to mark complete)
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Rinse and drain the chickpeas. Spread them out on a clean kitchen towel and gently rub them dry, discarding any papery loose skins.
- In a medium bowl, toss the dried chickpeas with olive oil and a pinch of sea salt.
- Spread the chickpeas in a single layer on the baking sheet and roast for 22-25 minutes until golden and crunchy, shaking the pan halfway through.
- Carefully transfer hot chickpeas back to the bowl, drizzle with pure maple syrup and cinnamon, and toss quickly to coat.
- Return to the oven for 4-5 more minutes until the glaze caramelizes. Cool completely on the tray before portioning into snack bags!
Hosted by Dukey
School Lunch Expert
🔍
Dukey's Kitchen Clue
"Nibbsley's engineer trick: The secret to ultra-crispy chickpeas is drying them thoroughly! Roll the rinsed chickpeas between two clean kitchen towels to peel off any loose skins before tossing with oil and spices. Store in an unsealed baggie at room temperature so they stay crisp!"
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Explore More Woodland Adventures!
Join Dukey & Dudley on their quest to save the winter harvest, test your skills in the games room, or shop official character gear!