Roasted sweet & spicy tahini chickpeas

baking & sweets | dinner | snacks & on the go

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Looking for a snack that’s crunchy, flavorful, and packed with a perfect balance of sweetness and spice? These roasted chickpeas are the ultimate treat! Coated with a mix of coconut sugar, maple syrup, and tahini, they deliver a subtle caramelized sweetness. Extra dept in taste comes from ground coriander, onion powder and chili flakes. A perfect addition to salads, soup or a curry bowl. Or as a healthy snack for some munching on the go.

Ingredients

Chickpeas – Pre-cooked or canned.
Garlic – Pressed very fine.
Tahini – Preferably moist and creamy.
Coconut flower sugar and maple syrup
Coriander seeds – Preferably freshly ground.
Onion powder and chili flakes.

FAQ’s

Are these chickpeas vegan?

Yes.

Are these chickpeas Medical Medium?

Yes, when you eat legumes and not fatfree.

Are these chickpeas fatfree?

No, tahini contains fat from sesame seeds.

Are these chickpeas AIP paleo?

Ni, chickpeas are legumes, tahini is made from sesame seeds and chili flakes are nightshades.

Small brown bowl on a wooden board on a white background with roasted chickpeas white background. Vertical orientation.

Roasted sweet & spicy tahini chickpeas

Marjolein

This recipe may contain

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These crispy chickpeas are savory and sweet. Perfectly seasoned with a blend of tahini and maple syrup, Whether you’re looking for a nut and grainfree snack or a flavorful topping for your salads and bowls, this easy recipe is sure to satisfy your cravings with its irresistible crunch!

Rate Pin Print

Prep Time 5

Cook Time 20

Total Time 25

Servings servings for topping, 2 when snacking

Calories 74

Course baking & sweets, dinner, snacks & on the go

Dish candy

Cuisine European, Indian, Mediterranean

Equipment

oven at 390F or 200C
oven/baking tray
parchment paper (PFAS-free, non-bleach)
bowl
colander

Ingredients

1 can chickpeas canned
1 clove garlic
2 tablespoons tahini
1 tbsp coconut flower sugar
1 tbsp maple syrup
1 tsp onion powder
1 tsp ground coriander seeds
1 to 2 teaspoons chili flakes

Instructions

Preheat the oven. Line a baking tray with parchment paper.
Open a can of chickpeas. Drain the chickpeas in a colander and collect the liquid (aquafaba). You can freeze the aquafaba for later use (I use an ice cube tray).
Poor the chickpeas in a bowl and add all the spices, sugar, maple syrup and tahini.
Mix well. I use a fork for this, a spoon gets too sticky.
Spread the chickpeas out and put for 15 minutes in the oven.
Stir the chickpeas and put back for 10 minutes.