Scrumptious Saturday: Asiago & Agave Roasted Chickpeas

Asiago & Agave Roasted Chickpeas

Chickpeas are a great, low fat snack option when you just want something to munch on.  These roasted chickpeas are no exception!  They are super easy to make and will store well in an air-tight container for at least 4 - 7 days (if you don't eat them all first!)

I used 15 oz. of chickpeas for this recipe.  Out of a 30oz can of chickpeas, I was able to make a small batch of hummus as well as these roasted chickpeas.  

 __________________

Rinse and drain the chickpeas.  Spread them out on a clean towel or some paper towels and pat dry.

In a bowl, mix 1/2 cup freshly grated asiago cheese, 1 tsp salt, 1 tsp garlic powder, and 1 1/2 Tbl. of agave nectar.  Add the chickpeas and gently mix until cheese mixture is evenly covering  the chickpeas.  At this point, feel free to taste test, because you want to see if the flavors are up to par!  You can add more of any of the ingredients as needed, until you get the balance of flavors you want.

 

I baked the chickpeas on a baking sheet lined with my Silipat baking mat.  I would highly reccomend this method, but if you don't have a Silipat mat, you could also line the sheet with aluminum foil.  Bake the chickpeas at 425 degrees for 15 to 20 minutes, until they are just turning golden brown.  At this point, you can drizzle them with a little bit more agave nectar and continue baking for about 10 more minutes, until they darken into a beautiful, caramel brown color.  YUM!!