This recipe started with a salad. I was adding chickpeas and walnuts to a spinach salad but wanted to make them a little more interesting, so I sprinkled them with chili powder and toasted both of them in the oven before I added them to the salad. Then I thought, why not make them sweet for a snack? By baking the chickpeas a little longer until they got crunchy, I came up with a great little snack mix that provides protein, fat and fiber. That said, you could substitute the cinnamon sugar for chili powder and a dash of salt for a spicy variation.
Enjoy these delicious roasted chickpeas as an energizing and satisfying snack!