Roasted Chickpeas with Pink Salt and Coconut Sugar

by | Updated: December 3rd, 2016

You may not want to admit it but let’s face it, sometimes healthy snacks are just not as enticing as potato chips or baked treats. You can stuff your face with baby carrots and celery sticks, but crunchy veggies just do not satisfy certain cravings that come around, demanding sweet and salty grub. Find a recipe that can give salty, no-good snacks a run for their money. These chickpeas, roasted in coconut sugar and pink salt, are lick-your-fingers good, and they’re full of fiber, protein, vitamins and minerals. This snack is a winner all around.

Roasted Chickpeas

Roasted Chickpeas with Pink Salt and Coconut Sugar


Coconut palm sugar
Himalayan pink salt
25 oz. dried chickpeas
Olive oil or lemon juice, optional
Black pepper, optional


  1. Soak beans overnight, drain and rinse.
  2. Add beans to a pot and fill with water until 1-2” above beans. Bring to a boil and reduce heat to a simmer for 2 hours. You can use a pressure cooker and cook for 12-15 minutes. (Note: 1 cup of dried beans yields 2-2 ½ cups of cooked beans.)
  3. Preheat oven to 425 degrees F. Line a non-stick baking pan with parchment paper.
  4. Place chickpeas on a flat surface, and use a paper towel to pat dry and wipe off the shell.
  5. Transfer chickpeas to prepared baking pan. Lightly sprinkle with pink salt and shake pan to ensure chickpeas are evenly coated.
  6. Bake for 20 minutes, shaking after 10 minutes to avoid burning and sticking. Remove any pieces that are burned.
  7. After 20 minutes, lower heat to 400 degrees and add the sugar. Roast for another 20 minutes, shaking again halfway through. Remove any pieces that are dark.
  8. Transfer chickpeas to a medium bowl. Add a touch of water, lemon juice or oil. Sprinkle with addition coconut palm sugar, pink salt or black pepper, as desired. Toss to evenly coat.