Crunchy Churro Chickpeas | 🍂 #FallIntoShorts Day 21

I’m throwing you a little curve ball for day 21 of our series! You’ve probably had savoury crunchy roasted chickpeas before — but have you ever tried them coated in almond butter, then tossed in cinnamon sugar? 🤎

I couldn’t decide if I should call them “churro”, or “cinnamon roll” chickpeas - but either way these are everything you want in a snack: high-protein, high-fibre, gluten-free, naturally sweet, and seriously satisfying. Perfect for afternoon snack, or whenever you’re craving something crunchy or sweet. They’re golden, crisp, and addictive in the best way. Here’s how you can make them:

Chickpeas:

• 540mL can chickpeas, drained & rinsed

• 1/4 cup almond butter

• 2 tbsp sweetener of choice (except allulose, it will burn at 400F. I used coconut sugar here).

• 1 tsp cinnamon

• ¼ tsp sea salt

Combine, then spread on parchment lined trays. Bake at 400F for 25 minutes, tossing & breaking up clumps halfway. Then I turned my oven down to 300F and baked them for another 20 minutes to get them dry & crunchy (they will crisp up even more as they cool!).

Coating:

• 2 tbsp sweetener of choice - here I used allulose

• 1/2 tsp cinnamon

After baking, toss with 2 tbsp sweetener of choice, and 1/2 tsp cinnamon for that extra churro vibe. Then dig in and enjoy!!

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