Roasted Chickpeas & Pecans with Bacon & Maple Syrup

Name: Roasted Chickpeas & Pecans with Bacon & Maple Syrup
Ingredients: 2 to 3 slices bacon, diced; 1 cup (250 mL) cooked chickpeas, or half a 19 oz (540 mL) can, rinsed and drained; Sea salt to taste; ¼ cup (60 mL) maple syrup; Handful of broken pecans

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

These are stupendous as part of a breakfast buffet or an indulgent late-night snack. You can roast the chickpeas ahead of time and then reheat them in the oven before serving if you wish.

Ingredients

1 cup (250 mL) cooked chickpeas, or half a 19 oz (

Breakfast
Snack
Gluten-free

Method

Preheat the oven to 325°F.

Spread the chickpeas and bacon over a parchment-lined baking sheet. Bake, stirring once or twice, until the bacon is starting to brown and most of the fat has been r