This roasted chickpeas recipe is an easy and delicious way to add nutrition to your toddler’s diet. These are soft roasted, to ensure they’re easy for the kids to chew, and they have a sweet-salty flavor that’s super yummy. Yay for easy toddler snacks!
Soft- Roasted Chickpeas
When my oldest daughter was 1, crunchy Roasted Chickpeas were all the rage. They’re usually baked until crispy, which means they can be a choking hazard for little kids, but it’s possible to tweak the method slightly to make a nutritious and super easy kids snack. This version is a little salty, a little sweet, and it’s a nice way to change up how we’re serving beans to kids.
Ingredients you Need
To make this recipe, you’ll need:
- Chickpeas (canned or cooked from dry both work)
- Oil (canola, coconut, or another neutral oil)
- Maple syrup
- Pure vanilla extract
TIP: You can play around with the flavors, but we like this cinnamon mixture!
How to Make This Roasted Chickpeas Recipe Step-by-Step
Here’s a look at the process of making this easy toddler snack of roasted chickpeas. Scroll down to the bottom of this post for the full information.
- Rinse and drain the beans if using canned. This removes any excess salt and the thick liquid that the beans come in.
- This step is optional but I recommend it if your toddler is very sensitive to textures: Roll the beans around in a clean kitchen towel so the skins slip off. Discard the skins and place the beans into a bowl.
- Stir in the cinnamon, vanilla, salt, oil, and maple syrup.
- Spread on a parchment-lined baking sheet and bake.
TIP: These are best served warm, though you can store them and reheat them on future days if needed.
How long can I store these?
Honestly, they are really something special when served right out of the oven and cooled slightly, but 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 or a few minutes in a warm oven—or eat them cold. We do both when packing leftovers for toddler snacks and lunch components.
Are they a choking hazard?
Usually beans are soft and aren’t a choking hazard, but if you are at all concerned, smash them slightly as shown below.
Tips for Making the Best Soft Roasted Chickpeas
- Drain and rinse canned beans to remove excess salt and the thick liquid. Pat dry.
- Roll beans around on a paper towel to remove the transparent shells if your kids are sensitive to textures.
- Enjoy warm out of the oven as a snack or easy meal component.
- Store leftovers in an airtight container and store in an airtight container in the fridge for 3-5 days. Warm slightly to serve.
I’d love to hear your feedback on this recipe, so please comment below to share!
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, use maple syrup instead of honey or skip the sweetener all together.
- Preheat oven to 325 F.
- If desired, rub the chickpeas in a clean kitchen towel to remove the skins. (You don’t have to do this, but you may want to if you have a toddler who’s particularly sensitive to textures.) Discard the skins
- Stir together all ingredients in a medium bowl. Spread on a baking sheet or baking dish and bake for 12-15 minutes. Serve warm or at room temperature, smashing beans slightly for younger eaters if desired.
Store in an airtight container in the fridge for up to 3 days. Reheat briefly for 15 seconds in the microwave or serve cold.
Drain and rinse canned beans to remove excess salt and the thick liquid. Pat dry.
Roll beans around on a paper towel to remove the transparent shells if your kids are sensitive to textures.
Enjoy warm out of the oven as a snack or easy meal component.