This is a fabulous way to sneak some extra protein into your little. Often our mornings are on the go, so I make these ahead and they provide a healthy car snack so I don’t feel guilty if he didn’t eat his eggs (or if I didn’t make eggs). Bodhi and Ian ate this entire batch in the span of one trip to Bed, Bath  & Beyond this morning. Score.

Maple Cinnamon Roasted Chickpeas

1 can organic chick peas, drained and rinsed

1 Tablespoon Earth Balance (or fat of choice)

1 Tablespoon maple syrup (or honey)

1/4 tsp cinnamon

pinch of sea salt

Preheat oven to 400 degrees.

Put chickpeas on a towel. Cover with another towel and pat until nice and dry. Melt the Earth Balance, maple syrup, cinnamon, and salt in a small dish (I microwaved for 20 seconds).

Place dry chickpeas on a parchment paper lined cookie sheet (foil should work, too, but I would grease it up a bit). Pour melted mixture and spread around with your hands to coat evenly. Make sure chick peas are in a single layer.

Bake for 30 minutes. Check and toss a bit. I gave mine another 10 minutes. They should be golden brown, crunchy on the outside, and creamy on the inside. Enjoy!