Honey and Cinnamon Roasted Chickpeas with Kale and Quinoa Salad

This honey and cinnamon roasted chickpeas recipe is a crunchy and sweet snack that you can make with chickpeas, honey, cinnamon, salt, and oil. The chickpeas are roasted in the oven until crisp and coated with a sticky and spicy glaze. The chickpeas are served with a kale and quinoa salad, which is a fresh and nutritious salad made with kale, quinoa, apple, cranberries, almonds, lemon juice, olive oil, salt, and pepper.

Ingredients

For the chickpeas:

• 400g can of chickpeas, drained and rinsed

• 4 tbsp honey

• 2 tsp ground cinnamon

• A pinch of salt

• 2 tbsp oil

For the salad:

• 200g kale, washed and chopped

• 200g cooked quinoa

• 1 apple, cored and diced

• 50g dried cranberries

• 50g sliced almonds

• 4 tbsp lemon juice

• 4 tbsp olive oil

• Salt and pepper, to taste

Instructions

1. Preheat the oven to 200°C/180°C fan/gas mark 6 and line a baking sheet with baking paper.

2. To make the chickpeas, toss the chickpeas with the honey, cinnamon, salt, and oil in a large bowl until well coated. Spread them in a single layer on the prepared baking sheet.

3. Roast the chickpeas for 25 to 30 minutes, or until crisp and golden, stirring occasionally.

4. To make the salad, massage the kale with your hands in a large bowl until slightly wilted and softened. Add the quinoa, apple, cranberries, and almonds and toss to combine.

5. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined. Drizzle the dressing over the salad and toss to coat.

6. To serve, divide the salad among four plates and top with the chickpeas. Enjoy your honey and cinnamon roasted chickpeas! 🐝