Roasted Cinnamon & Wild Blueberry Chickpeas

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Everyone loves a good snack, and this one may make people happier than most. That’s because Wild Blueberries are a mood-improver according to recent research in kids and young adults. These happy berries are the perfectly poppable answer to hangriness.

Recipe by Maggie Moon, MS, RD, author of The MIND Diet


Serves 3

Prep Time 20 minutes

Cook Time 30 minutes

Serves 3

Prep Time 20 minutes

Cook Time 30 minutes

1 15-oz can chickpeas
1 teaspoon grapeseed oil
1 teaspoon cinnamon + 1/4 teaspoon for garnish
Salt to taste

For the Glaze: (makes 3 oz)
1/2 cup frozen Wild Blueberries
1 tablespoon balsamic vinegar
2 teaspoons maple syrup
  1. Preheat oven to 400° F.
  2. Drain and rinse chickpeas. Lay them in a single layer on a clean towel or paper towels to dry. Rub chickpeas lightly with a towel, to loosen skins, then remove as many of the chickpea skins as possible. Set chickpeas aside to dry.
  3. Meanwhile, make the sauce. In a small food processor or using an immersion blender, puree Wild Blueberries, balsamic vinegar, and maple syrup until smooth, 1 minute. Let rest to allow mixture to liquify.
  4. In a large bowl, toss chickpeas with grapeseed oil. Add 1 teaspoon cinnamon and quickly toss again. Arrange evenly in a single layer on a large Silpat- or parchment-lined baking sheet. Roast for 25 minutes. Remove and toss with 1-1/2 oz of glaze. Sprinkle remaining 1/4 teaspoon cinnamon and quickly toss again. Return to oven for 5 minutes. Remove and drizzle just enough glaze to coat the chickpeas and toss while still warm. Season to taste with salt; garnish with additional cinnamon if desired. Allow chickpeas to cool slightly until the glaze thickens and sets. Enjoy warm or at room temperature.

Makes 1.5 cups.