Cinnamon and Sugar Crispy Chickpeas

 I love roasted chickpeas. They are a simple and satisfying snack. I have made BBQ and Ranch roasted chickpeas which are both savory and delicious. Today we are making a sweet version. Cinnamon and Sugar Crispy Chickpeas are perfect when you want a little something sweet and crunchy.

They are crispy, sweet, and laced with warm cinnamon.

Cinnamon and Sugar Crispy Chickpeas

Cinnamon and Sugar Crispy Chickpeas

Yield: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

These crispy chickpeas will satisfy your sweet tooth. A little cinnamon and sugar coats the roasted chickpeas for a perfect snack.


  • 1 15.5 ounce can chickpeas drained and rinsed.
  • 2 Tablespoons Avocado Oil
  • 2 teaspoons sugar
  • 1/4 teaspoon cinnamon
  • Pinch of table salt


    Preheat oven to 400 degrees Fahrenheit.
    Use a towel to dry the drained and rinsed chickpeas. Put the dried chickpeas to a bowl. Add 2 Tablespoons avocado oil to the chickpeas and mix to coat.
    Place the chickpeas on a baking sheet and bake for 25-35 minutes until browned and crispy. I like to shake the pan halfway through cooking to help them brown evenly.
    While the chickpeas are in the oven, mix cinnamon, sugar, and pinch of salt in a medium bowl.
    When chickpeas are golden brown and crispy, remove from oven and add to the cinnamon and sugar mixture. Mix to coat well and serve.
    Leftover chickpeas can be stored in an air-tight container for up to one week.


You can substitute vegetable oil for the avocado oil, but I do not recommend substituting olive oil.

You only want a tiny pinch of salt.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 525mgCarbohydrates: 34gFiber: 9gSugar: 8gProtein: 10g

Nutrition information is provided as a courtesy and may not be completely accurate.



Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Easy Croutons

Last week I made crust-less peanut butter and jelly sandwiches. That means I was left with a pile of bread crusts. I am not a fan of wasting food and my favorite thing to make with bread crusts is croutons.

You can make these with any kind of bread. I find it a great way to use up the heels of the bread. (Why does everyone in my family refuse to eat the heel?) I often keep a bag of bread scraps in the freezer an pull them out when I am ready to make croutons. They work great on soups or salads adding a tasty crunch.

Easy Croutons

Easy Croutons

Yield: 4 Cups
Prep Time: 5 minutes
Cook Time: 28 minutes
Total Time: 33 minutes

Bread cubes are mixed with butter and seasonings and baked in the oven to make crispy and crunchy croutons that are perfect for topping soups or salads.


  • 4 Cups Cubed Bread (1 inch cubes)
  • 4 Tablespoons Unsalted Butter, melted
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon Coarse Sea Salt


    Preheat oven to 350 degrees Fahrenheit.
    In a large bowl, mix melted butter, onion powder, garlic powder, Italian seasoning, and salt. Add the bread cubes and stir well. You want to stir this several times to help distribute the butter and seasonings on all the bread cubes.
    Place the seasoned bread on a rimmed baking sheet and spread into an even layer.
    Bake at 350 degrees for 23-28 minutes.
    Remove from oven and serve on top of soups or salads.


    You can use any kind of bread including gluten free bread. I often have a mixture of different breads.

    Watch them carefully at the end as they can burn easily.

    Nutrition Information:
    Yield: 16 Serving Size: 1
    Amount Per Serving: Calories: 53Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 116mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 1g

    Nutrition information is provided as a courtesy and may not be completely accurate.


    Crispy BBQ Chickpeas

    Have you had roasted chickpeas? They are sooooo good! They are crispy and crunchy and make a perfect salty snack. I like to use them instead of croutons on salads. This version is next level. Crispy chickpeas (also called garbanzo beans) are rolled in a BBQ rub that tastes just like BBQ potato chips. My girls gobbled them up as fast as I could make them.

    The key to the BBQ flavor is smoked paprika. You can get in the spice aisle of the grocery store. If you like a little spicy kick I also recommend using a pinch of chipotle powder. Chipotle peppers are dried and smoked jalapenos. They add smoky heat and depth to the BBQ rub.

    Crispy BBQ Chickpeas

    1 15oz Can Chickpeas or Garbanzo Beans drained and rinsed

    1 Tablespoon Avocado Oil

    3/4 teaspoon Brown Sugar

    1/8 teaspoon Ground Black Pepper

    1/2 teaspoon Smoked Paprika

    1/4 teaspoon Onion Powder

    1/4 teaspoon Garlic Powder

    1/2 teaspoon Salt (I like super fine salt.)

    Pinch Chipotle Powder (Optional as this will make it have heat.)


    Preheat Oven to 400 degrees Fahrenheit.

    Dry chickpeas by placing them on a dish towel or paper towel and gently toss to remove as much water as possible. Place dried chickpeas in a bowl and add avocado oil. Stir to combine. Pour oiled chickpeas on a rimmed baking sheet lined with a piece of parchment paper. Bake for 25-30 minutes until golden brown. A few beans will likely split and burst. This is fine. It adds to the crispy texture.

    While the chickpeas are roasting, make the spice rub. Mix brown sugar, black pepper, smoked paprika, garlic powder, onion powder, salt and optional chipotle powder in a bowl with a fork. Make sure to break up any clumps of brown sugar or spices.

    When the chickpeas are golden brown, remove from oven. Transfer hot chickpeas to the bowl of BBQ spice rub and gently stir to coat. Serve immediately, or cool completely and store in an air tight container for up to one week.


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    Easy Refrigerator Pickles

    I love pickles! I like sweet pickles, dill pickles, pickle relish, and pickled onions. But my favorite pickle is a spicy dill pickle. Traditional pickles can be time consuming and finicky because of the canning process. These easy dills forgo the fuss and are ready to eat in 2 days!

    You can make them spicy or mild. It comes down to the amount of hot pepper flakes you add. The more pepper flakes, the spicier the pickle.

    You want to choosy about the cucumbers you use. If you can find small pickling cucumbers, those are the best! If you can’t I recommend using mini English cucumbers. English cucumbers have fewer seeds. I don’t recommend using large cucumbers as they tend to get mushy and I prefer crisp pickles. I like to slice my cucumbers in rounds, but you could slice them in spears if you prefer.

    If you have access to fresh garden dill, use a combination of dill heads (they look like flowers) and the fronds. If you have to get your dill from the grocery store, you will usually only find the fronds. This will work for the pickles, but the dill flavor will not be quite as strong. You can supplement fresh dill fronds with some dried dill seed to amp up the dill flavor.

    I like crisp pickles. There are a few things to do to help avoid mushy pickles.

    -Use filtered water. If you don’t have a water filter, just use bottled water. The chlorine in tap water will make the pickles mushy.

    -Use kosher or pickling salt. Iodine causes mushy pickles and both table salt and sea salt have iodine.

    -Use small cucumbers. Large cucumbers make mushy pickles.

    Easy Refrigerator Pickles

    3/4 cup filtered Water

    2 Tablespoons White Vinegar

    1 teaspoon Black Peppercorns

    1 Bay Leaf

    1/8-1/4 teaspoon Hot Pepper Flakes

    1 1/2 teaspoons Kosher Salt or Pickling Salt

    3 Cloves Garlic, peeled

    1/4 Cup packed Fresh Dill (I prefer a mix of the flowery heads and the soft fronds.)

    1 1/2 Cups sliced mini cumbers or sliced pickling cucumbers


    In a 2 cup jar with lid, mix filtered water, vinegar, peppercorns, bay leaf, and hot pepper flakes and salt. Put the lid on the jar and shake until the salt is dissolved.

    Add the dill and garlic. Top with the sliced cucumbers. Put the lid in the jar and place the jar upside down in the refrigerator for 2 days. (When the jar is upside down, all the cucumbers are in contact with the brine.)

    After 2 days the pickles are ready to eat. You can turn the jar right side up and enjoy. The pickles will keep in the refrigerator for up to 2 months.

    Chicken Salad with Fruit and Nuts

    Chicken Salad can bring lots of debate. Some people like to add fruit and nuts, others prefer it without the extras. I like lots of flavors and textures in my chicken salad and am firmly in the pro fruit and nut camp!

    This chicken salad uses fresh and dried fruit to get lots of different flavors and textures. I like to make chicken salad with leftover roast chicken. You can use rotisserie chicken, or you can even quickly cook a chicken breast in salted water on the stove.

    Tip- you can easily toast your nuts in the microwave. It takes about 2 minutes.

    Chicken Salad with Fruit and Nuts

    1/4 Cup Sour Cream

    1/4 Cup Mayonnaise

    1 Tablespoon Lemon Juice

    1/2 teaspoon Curry Powder

    1 teaspoon Sugar

    1/2 teaspoon Coarse Sea Salt (Use more or less depending on the salt level of the chicken)

    1/4 teaspoon Ground Black Pepper

    2 Cups Chopped Cooked Chicken (Leftover roast chicken works really well.)

    1/2 Cup finely diced celery

    3 Tablespoons minced Red Onion

    1/4 Cup chopped and toasted nuts (I like pecans or cashews, but use any nut you prefer.)

    1 Medium Apple, diced (any variety)

    1/3 Cup Dried Cherries, chopped, or Craisins


    In a medium bowl, mix sour cream, mayonnaise, lemon juice, curry powder, sugar, salt, and pepper.

    Add remaining ingredients and mix well. I like to chill the chicken salad for at least an hour before serving to give the flavors a chance to meld.



    Perfect Party Mix (Chex Mix)

    My kids have been begging for “salty and crunchy” snacks. For me, the perfect salty, crunchy snack is Party Mix. I make it with various cereals and add-ins. In my house cheese crackers are a must. The pretzels and nuts are optional, and if I want a really special treat I add Bugles. The cereals mixed with butter, Worcestershire sauce and spices, toasted in the oven is simply irresistible.

    You can mix and match the cereals. I like to have a big variety, but the recipe is flexible. Perfect Party Mix freezes really well. Let the baked party mix cool completely and then put in a zip bag or airtight container. It will keep in the freezer for several months.

    Perfect Party Mix

    4 Cups Wheat Squares Cereal (like Chex)

    4 Cups Toasted Oats Cereal (like Cheerios)

    4 Cups Rice Square Cereal (like Chex)

    4 Cups Corn Square Cereal (like Chex)

    4 Cups Cheese Crackers (like Cheeze-its)

    4 Cups Pretzels or Bugles

    2 Cups Nuts, optional (I like dry roasted, unsalted peanuts)

    1 Cup Unsalted Butter, melted

    1/4 Cup Worcestershire Sauce

    1 Tablespoon Hot Sauce (Like Frank’s. Use less if you are using a hot sauce like Tabasco.)

    1 teaspoon Garlic Powder

    1 teaspoon Onion Powder

    1 teaspoon Celery Seed

    1 teaspoon Paprika

    1/2 teaspoon Crushed Red Pepper Flakes

    2 teaspoons Coarse Sea Salt

    2 Tablespoons Sesame Seeds (optional, but highly encouraged)


    Preheat oven to 250 degrees Fahrenheit.

    In a large roasting pan, add cereals, cheese crackers, pretzels or bugles, and optional nuts. (If you do not have a large roasting pan you can mix this in a bowl and transfer the mix to two rimmed baking sheets.)

    In a bowl or measuring cup, mix melted butter, Worcestershire sauce, hot sauce, spices, salt, and sesame seeds. Mix well to combine and dissolve salt.

    Pour butter mixture over cereal mixture and stir well to coat the cereal mixture.

    Bake at 250 degrees for 1 hour and 15 minutes. Stir the mixture every 15 minutes. Remove from oven and allow to cool completely. Store Perfect Party Mix in an air-tight container or zip bag. It will keep for 1 week at room temperature or 2 months in the freezer.



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