A salad seemed like the easiest way to incorporate the beans into my lunch, so I threw together leftover roasted broccoli, salmon and grape tomatoes and included several handfuls of the beans in the mix.
Simple but tasty!
Though this salad was pretty large, I knew I’d feel unsatisfied after lunch if I didn’t include a side of something sweet.
With another cup of garbanzo beans remaining in the can, I decided to toss them in cinnamon and pumpkin pie spice and roast them for 25 minutes last night. Inspired by Angela, I topped the cinnamon-roasted beans with Crazy Richards chunky peanut butter and stirred the beans and pb until every last chickpea was covered in the creamy nuttiness.
I then popped the cinnamon and peanut butter-covered chickpeas in the fridge overnight and by lunchtime rolled around today, I had a cold, sweet and nutty treat!
Odd combo? Sure. Tasty combo? Definitely.
Cinnamon Peanut Butter Chickpeas
- 1 c. canned chickpeas
- 1 tbsp. peanut butter
- Cinnamon & pumpkin pie spice to taste
- Toss chickpeas with cinnamon and pumpkin pie spice until fully coated
- Roast chickpeas on a cookie sheet sprayed with cooking spray for 15 – 25 minutes at 375 degrees
- Remove chickpeas from the oven and place them in a bowl
- Top the chickpeas with the peanut butter and stir until the peanut butter covers all of the cinnamon-roasted chickpeas
- Enjoy hot or refrigerate for a cold treat
- (Note: You may want to add honey or maple syrup to the peanut butter before tossing if you desire a sweeter taste, though I thought it was delicious without any sweeter.)
I’ve successfully included peanut butter in both my breakfast and lunch so far today… Let’s see if dinner can complete the trifecta!