Sweet and Crunchy Chickpea “Nuts”

1. Spread drained chickpeas out onto paper towels and allow them to air dry for 15 minutes. Preheat oven to 350 F and grease a cookie sheet or line a cookie sheet with parchment paper.

2. Transfer dried chickpeas onto the cookie sheet, spread them out so that they are single-layer with no overlap. Lightly spray with cooking spray and bake for 40 to 45 minutes, until crunchy.

3. While the chickpeas are baking, stir together the maple syrup, agave syrup and cinnamon in a medium bowl. Set aside.

4. When the chickpeas are finished in the oven, throw them into the bowl of syrup and stir to coat evenly. Sprinkle sugar into the bowl and stir to coat.

5. Return the chickpeas to the baking sheet, making sure to spread them out, and bake for another 15 minutes or until there is a crystallized glaze and the chickpeas are completely crunchy. Keep an eye on them and be careful not to burn.

Adapted from Happy Herbivore.