Arrange chickpeas in single layer on parchment paper–lined baking sheet.
Bake for 30 to 35 minutes or until dried and crispy. Reduce oven heat to 325°F.
Bake for 30 to 35 minutes or until dried and crispy. Reduce oven heat to 325°F.
Add walnuts to chickpeas on baking sheet. Drizzle with maple syrup mixture; stir to coat.
Bake, stirring every 5 minutes, for 15 to 20 minutes or until chickpeas are crunchy and walnuts are toasted. Let cool completely.
Stir in cherries, chocolate chips and orange zest.
Stir in cherries, chocolate chips and orange zest.
TIP: Substitute walnuts with almonds, pecans or cashews if preferred. Substitute dried cherries with dried cranberries or chopped dates. Store remaining in airtight container for up to 1 week.
Arrange chickpeas in single layer on parchment paper–lined baking sheet.
Bake for 30 to 35 minutes or until dried and crispy. Reduce oven heat to 325°F.
Bake for 30 to 35 minutes or until dried and crispy. Reduce oven heat to 325°F.
Add walnuts to chickpeas on baking sheet. Drizzle with maple syrup mixture; stir to coat.
Bake, stirring every 5 minutes, for 15 to 20 minutes or until chickpeas are crunchy and walnuts are toasted. Let cool completely.
Stir in cherries, chocolate chips and orange zest.
Stir in cherries, chocolate chips and orange zest.
TIP: Substitute walnuts with almonds, pecans or cashews if preferred. Substitute dried cherries with dried cranberries or chopped dates. Store remaining in airtight container for up to 1 week.
