These Honey Mustard Roasted Chickpeas the most wonderful crunchy, healthy snack that everyone loves. You will love how easy and cheap they are to make too.
I have been wanting to make another version of roasted chickpeas for a while. Everyone loves the Maple Cinnamon Chickpeas so much that I thought it was time to experiment with some other flavors.
Honey mustard is a favorite in our house so it was an easy choice on what to try this time. And they are, or should I say were, a complete hit!
They were gone in less than 20 minutes! The only thing I wish I had done is to make a double batch when I made them yesterday.
If you soak and cook your own chickpeas, they are even super cheap to make as well. I bought a 16 oz bag of dry chickpeas for $1.79 and it makes approx. 7 cups of cooked chickpeas.
It honestly makes me smile the big goofy inside smile when I see my daughter scarfing down a healthy snack like it’s candy. Each 1/4 cup serving has 8 grams of protein, 27 grams of carbs and 2 grams of fat plus 14 grams of fiber.
Much better than a bag of chips!
How to Make Honey Mustard Roasted Chickpeas
Preheat oven to 400 degrees F
Spread the chickpeas onto a baking sheet lined with parchment paper. Pat dry with a paper towel. (The drier they are, the easier it is to get them crunchy.)
Bake for 30 minutes, shaking them around a little bit every 10 minutes to prevent burning.
In a medium-sized bowl, whisk together the mustard and honey.
Add the chickpeas to the mixture and stir gently to coat well.
Place the chickpeas back onto the parchment-lined baking sheet and bake for about another 10-15 minutes, checking every 5 minutes.
Cool completely.
Store in an airtight container for approx. one week.
ENJOY!!
Try these other healthy snacks too:
2 Minute Healthy Homemade Strawberry Ice Cream
Honey Mustard Roasted Chickpeas
Ingredients
- 1.5 cups dry cooked chickpeas or 1 can chickpeas drained, rinsed and patted dry
- 1/4 cup yellow mustard
- 2 Tablespoons of honey
Instructions
- Preheat oven to 400 degrees F
- Spread the chickpeas onto a baking sheet lined with parchment paper. Pat dry with a paper towel. (The drier they are, the easier it is to get them crunchy.)
- Bake for 30 minutes, shaking them around a little bit every 10 minutes to prevent burning.
- In a medium sized bowl, whisk together the mustard and honey.
- Add the chickpeas to the mixture and stir gently to coat well.
- Place the chickpeas back onto the parchment lined baking sheet and bake for about another 10-15 minutes, checking every 5 minutes.
- Cool completely.
- Store in an air tight container for approx. one week.
- ENJOY!!!
Lindsey Agee
Will these stay crunchy after they cool?
Bacontheblog
I made these exactly as specified in the recipe. I’m sorry to say they came out chewy and nearly tasteless. I even tried leaving them in the oven to dry out. It didn’t help. Maybe I’ll try getting that powder and trying that with some oil.
Karen
I have Honey Mustard powder that I use on popcorn. I’m going to use that with some oil. This sounds geeat!
Christie
I love love LOVE roasted chickpeas! I can’t wait to try these because I also love honey mustard stuffs! Yum!
Miz Helen
We will just love your Roasted Chickpeas, can’t wait to try them. Thanks so much for sharing with Full Plate Thursday and come back to see us real soon!
Miz Helen
indah nuria savitri
hone mustard i my fave! I never tried it with chickpeas, though..it looks super yuum
Jann Olson
What a wonderful and healthy snack! I love anything honey mustard. Thanks for sharing with SYC.
hugs,
Jann
Chris
Such a nice option for snacks. Thanks for sharing. will give it try. Have a great weekend!
Laura
I love roasted chickpeas and honey mustard everything…but I never thought of combining the flavors! Great idea they look AWESOME!
April J Harris
So much better than a bag of chips! Your Honey Mustard Roasted Chickpeas look delicious, Sherri. Shared on our H&S Facebook Page. Thank you for being a part of the Hearth and Soul Hop.
Cathy Lawdanski
Healthy, crunchy, easy & quick – can’t ask for more than that. I’ve never tried roasting chickpeas before. Thanks for the recipe.
Joanne E Boulter
Thank you for sharing at SYC! Jo
Lauren
I seriously can’t wait to try this!! I love chickpeas and this takes them to a whole new level!