Cinnamon Roasted Chickpeas Snack (Printable Version)

Crunchy roasted chickpeas coated in cinnamon and maple syrup for a naturally sweet, protein-packed 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.

# Expert Tips:

01 -
  • They satisfy that crunch craving without the processed food guilt
  • The cinnamon sugar combo feels fancy but takes minutes to throw together
  • Perfect for movie nights or when guests drop by unexpectedly
02 -
  • Soggy chickpeas never crunch out, so dry them thoroughly before seasoning
  • The sugar can burn quickly in those final minutes, so keep a close eye
  • They continue crisping after leaving the oven, so resist eating them warm
03 -
  • Shake the pan vigorously halfway through roasting for even browning
  • Use a rimmed baking sheet to prevent loose chickpeas from escaping

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