Maple Maca Chickpeas


2 cans of chickpeas (drained, rinsed, and dried)

2Tbs pure maple syrup

1Tbs melted coconut oil

1tsp OMG! Maca Powder

1tsp Cinnamon

1/4tsp vanilla

1/4tsp sea salt


Pre-heat the oven to 350. While it's pre-heating drain, rinse, and dry out your chickpeas (a paper towel works fine for drying). Once the oven is ready, pour your dried chickpeas onto a parchment paper lined cookie sheet. Cook until crunchy (all the way through, no soft middle) about 55-65 minutes. Stir every 20. Once your chickpeas are nice and crispy, remove from the oven and onto a cooling rack, but do not turn the oven off. In a small bowl combine oil, maca, cinnamon, vanilla, and sea salt. Whisk until well combined. Add in the chickpeas and toss until well coated. Pour the chickpeas back onto the cookie sheet and put back into the oven for an additional 10 minutes. Remove from the oven and place back onto the cooling rack until completely cooled. Store in an airtight container for up to 3 days.