Maple Roasted Chickpeas with Bacon & Pecans
I love having healthy home-made snacks that I can grab and take in the car. Fruits and veggies are great and all, but sometimes I just don’t have time to wash and chop apples before I rush out the door to after school activities. This snack is the perfect solution. My kids will eat the entire batch if I let them. And I totally understand why, it is that good!
The chickpeas take a little while to get dry and crispy in the oven (over an hour) but they can bake without needing much attention, making this a really simple recipe.
My absolute favorite veggie bacon to use in this recipe is made by Morning Star Farms. I don’t use Morning Star Farms much because they use GMO soy in some of their products but their bacon tastes so much better than any other brand, in my opinion, that it’s worth it, just for this one treat.
| Prep Time | 5 minutes |
| Cook Time | 1 hour |
| Servings |
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- 2 cups chickpeas, cooked
- 6 strips veggie bacon, cut into 1/2" pieces or 4 strips real bacon
- 1/2 cup pecans, broken into pieces
- 1/4 cup maple syrup
- salt, to taste
- 1 Tbsp. olive oil
Ingredients
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- Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
- Spread chick peas on cookie sheet and drizzle with olive oil, sprinkle with salt, and toss to coat. Bake for 20 minutes.
- Remove from the oven, add veggie bacon, pecans, and maple syrup. Toss to coat and return to oven for 40-60 minutes, stirring every 20 minutes.
- Turn the oven off and leave the chickpea mixture in the oven while it cools. Once cool, remove from oven and store in an airtight container at room temperature.
To make this recipe with real bacon, just omit the olive oil and add the uncooked bacon to the cookie sheet with the chickpeas and follow the rest of the directions as listed above.
