Original: Sweet & Salty Chickpea poppers

I tried a making a similar recipe quite some time ago and could not come up with the taste and texture I desired.  So, I put it aside until I was re-inspired and this time around I think I finally got it!  These tasty, convenient little treats are quickly rising to the top of my go-to snacks.  They are packed with protein and fiber to keep hunger at bay and satisfy your salty and sweet cravings as well.  They are great for everyday, work trips, camping, as a topping on salads and even as snacks for kids!  This holds up well to travel and does not need to be refrigerated to maintain freshness.



– 2 cans garbanzo beans, 15oz  (preferably organic and in a non-BPA lining can)

–  1/3 cup currants

– 1/4 cup slivered almonds

– 1/4 cup reduced-sodium tamari

– 1 Tbsp. fresh lemon juice

– 1/4 tsp cayenne (more to taste if you like spicy.  recipe is very mild as far as Hotness goes)



Pre-heat oven to 410 degrees

Drain and rinse garbanzo beans and place in a medium to large bowl.












Add almonds and currants to garbanzo beans.












In a small bowl mix tamari, lemon and cayenne.

Pour dressing mixture over legume mixture and mix until evenly coated.

Spread mixture onto a baking sheet large enough to allow for only one layer.












Bake 20 minutes, flip/stir, and bake another 20-25 minutes.












Let cool and store in an air tight glass ziplock container.  These hold up well in zip lock baggies for trips too!