Honey Garlic Roasted Chickpeas with Kale and Sauteed Zucchini

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 3


  • 4 cups cooked chickpeas drained and rinsed if canned
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons agave or maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt or more to taste
  • 5 zucchini chopped
  • 2 bushels of kale rinsed
  • 2 tbsp coconut oil
  • 1/4 cup water


  • Spread out chickpeas on a paper towel. Pat dry or let air dry for 45 minutes to an hour.
  • Heat oven to 400 degrees F. Line a rimmed sheet pan with parchment paper, and spread chickpeas in one layer, in the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes. (The chickpeas will continue to get crunchy as they cool.)
  • Meanwhile, in a small bowl, stir olive oil, agave, cinnamon, and the salt together. Also, start the sautee on the zucchini and kale. Use a hot sauce pan, with hot oil, and water to steam and continue to stir until zucchini is tender.
  • Take roasted chickpeas out of the oven and while they are still hot, toss them until well coated, with the agave mixture. Bake another 5 to 10 minutes. Shut off the oven, open the oven door, and let the chickpeas cool inside. (Helping to make them even more crunchy).
  • Toss with the kale and zucchini or pour chickpeas on top
  • Store any cooled leftovers in an airtight container for up to a week. (Storing in the refrigerator will cause them to loose their crispiness).


*Savory version: If you nix the veggies, this recipe can easily be adapted to make a savory roasted chickpea snack. Instead of mixing the olive oil with agave and cinnamon, try your favorite spice blend or simply leave them plain and lightly season with sea salt.
Lower Fat Option – Omit oil.
Extra Calories – Add 1 cup of quinoa or brown rice per serving.
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