A Roasted chickpeas snack is a great way to add nutrition to your toddler’s diet in between meals. Regular roasted chickpeas can be too crunchy for little ones—and too dry to move around in their mouths without issue—but it’s possible to keep the delicious flavor and nutritious ingredients by simply adjusting the cooking time. This Soft Roasted Chickpeas Snack with cinnamon and honey is a healthy toddler snack option!
How to Make a Roasted Chickpeas Snack
When my oldest daughter was 1, I picked up my first kid-specific cookbook. One of the first recipes that cooked was roasted chickpeas. She was going through a phase of devouring chickpeas and I wanted to change up how I was serving them to her (which was usually just plain) to try to prolong her interest in the food. It was such a strange thing for her to love so enthusiastically, but they are filled with good carbohydrates, fiber, and vegetarian protein, so I was totally game to follow her lead. But the roasted version I made her? They were a total choking hazard.
Chickpeas for Toddlers
It turns out that “kid-friendly” is not the same as “toddler-friendly”, which was something I’ve discovered many times over the years. Since toddlers are still learning to chew and move food around in their mouths efficiently, there are some textures that are too tricky for them—super crunchy and round foods being one of them. And even though those roasted chickpeas did not turn out to be a great snack for her, I discovered that by drastically shortening the roasting length and adding lots of flavors to the beans, I could still offer her a delicious snack that was safe for her to eat.
Quick Roasted Chickpeas Snack
If you start with canned beans, this recipe takes under 20 minutes to prepare. If you start from dry chickpeas, I’d recommend that you do the cooking ahead of time so this roasted chickpea recipe still bakes up quickly when you want to make it. We like them plain best, but also enjoy them over buttered brown rice or with cottage cheese. They are slightly sweet from the cinnamon, honey, and vanilla, but there’s enough salt to keep them from being cloying.
How long do roasted chickpeas last?
You can keep leftovers in the fridge and serve them throughout the week. (Just give them a quick 10 second warm up in the microwave if you’d like.) They are best right out of the oven, cooled slightly, but they are fine for a few days.
Chickpeas for Baby Led Weaning
The beans are soft enough for younger toddlers—they smash almost instantly between two fingers—though mash them slightly if you are at all concerned about your little one’s chewing ability. And when mashed, these are a healthy finger food for baby led weaning too.Print
If you start with dried beans in this salty-sweet snack, make sure to cook them until they are very tender. If making these for a kiddo under one, swap out the honey for maple syrup.
- • 1 14.5-ounce can chickpeas rinsed, drained, and patted dry (or about 2 cups cooked dried)
- 1 teaspoon canola or coconut oil
- 1 teaspoon ground cinnamon
- 1 teaspoon maple syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- Preheat oven to 350 F. Stir together all ingredients in a medium bowl. Spread on a baking sheet or baking dish and bake for 15 minutes or until fragrant, lightly golden, and soft. Serve warm or at room temperature, smashing beans slightly for younger eaters if desired.
Skip the vanilla and add 1/4 teaspoon cumin for a more savory version.
Add 1 teaspoon sesame seeds before baking for extra flavor and good fats.
Mash the baked beans completely with a fork or in the food processor and spread on buttered toast.