The recipe today is a combo of cinnamon chickpeas with a citrusy green apple, lime wedge and of course, coconut! Perfect for summer :)
Mix the chickpeas (however many you have/want) in a bowl with enough cinnamon to coat them and enough honey or agave nectar to give them a yummy, but not over whelming, sweetness (about a tbsp).
Lye the chickpeas on parchment paper or any nonstick sheet so that all are laying flat and not on top of each other. Roast in the oven at 375 for about 30 minutes - you'll smell the cinnamon. They'll be ready when they are crisp on the outside, but cook to your desired texture! Around 30-45 mins.
Cut up an apple into small pieces, mix together with the roasted cinnamon chickpeas so that cinnamon can also coast the apple. You can stop here, or if you like coconut like Taegan and I clearly do, mix in about 1/4 cup of coconut - again, depends on how many chickpeas you made, but just enough to give it the coconut flavour! We used medium, unsweetened coconut.
Squeeze lemon or lime juice over top, and INDULGE. In the same way an apple crisp is citrusy and sweet, this dish does the trick with the added lime or lemon wedge.
Great for making a whole batch and then saving some in the fridge for a healthy, after workout protein snack! Chickpeas are a great, yummy source of protein and also perfect for any weight loss regime.
Happy snacking!
Buddha Babes
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