Cinnamon Roasted Chickpeas Snack (Printable)

Crunchy roasted chickpeas coated in warm cinnamon and natural sweetness for a healthy, satisfying snack.

# What You'll Need:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)

→ Seasoning

02 - 1½ tbsp olive oil
03 - 2 tbsp maple syrup (or honey if not vegan)
04 - 1½ tsp ground cinnamon
05 - ¼ tsp ground nutmeg (optional)
06 - ¼ tsp fine sea salt

→ Sweet Finish

07 - 1½ tbsp coconut sugar or brown sugar

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas very dry with a kitchen towel—removing as much moisture as possible for extra crispiness.
03 - In a bowl, toss chickpeas with olive oil, maple syrup, cinnamon, nutmeg (if using), and salt until evenly coated.
04 - Spread chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 25 minutes, shaking the pan halfway through for even browning.
06 - Remove from oven, sprinkle with coconut sugar or brown sugar, and toss to coat.
07 - Return chickpeas to the oven for an additional 8-10 minutes, until golden and crisp, watching closely to avoid burning.
08 - Let cool completely on the tray—they'll crisp up further as they cool. Store in an airtight container up to 3 days.

# Tips from dashanddishes:

01 -
  • They satisfy that crunch craving without any of the guilt
  • The house smells like a bakery while they roast
  • Perfect for grabbing by the handful during movie marathons
02 -
  • Soggy chickpeas never crisp up, so dry them like you mean it
  • The sugar can burn quickly in those last minutes, so set a timer
  • They soften in humid weather, so eat within a couple days
03 -
  • If your chickpeas still feel soft after cooling, pop them back in for 5 more minutes
  • Double the batch because one never seems like enough
  • Use parchment paper instead of silpat for better browning

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