Cinnamon Roasted Chickpeas
These cinnamon roasted chickpeas are the perfect snack you’ve been waiting for to fulfill your sugar craving while also being healthy. The steps are almost too simple to not try out!
If you want a snack that feels indulgent but actually has a great source of protein and delicious flavors, try out this recipe!
These chickpeas are crispy, sweet, perfectly spiced, and honestly kind of addicting. They’re what happens when cozy fall vibes meet clean eating energy. No refined sugar overload, no weird ingredients you can’t pronounce… just pantry staples doing their thing.
Ingredients
- Chickpeas (aka garbanzo beans)
- Sugar
- Cinnamon: All I had at the time was Vietnamese cinnamon, but any cinnamon will do.
- Salt
- Oilve oil
Why You’ll Love This Recipe
If you could go back in time and think of all the times I had a sweet tooth and I wanted cookies and candy, I wish I had this recipe saved to make a healthier, just as sweet snack that packed protein and simple clean ingredients.
How To Make Cinnamon Roasted Chickpeas
Drain your chickpeas in a strainer. Then pat them dry with a paper towel or towel gently.
In a mixing bowl, add ½ the oil and pour the chickpeas into the bowl and mix until all the chickpeas have some oil on them.
Place the chickpeas on a sheet pan and place it in the oven, cook for 30 minutes (mix them around to rotate the chickpeas at about the 15 minute mark). Then take them out and let them cool for 5 minutes.
In a mixing bowl, create your sweet mixture by combining the other half of oil, your sugar, cinnamon, and salt.. Then pour the chickpeas back into the mixing bowl and mix together until all the chickpeas look evenly coated.
Cook for 5 minutes.
The cinnamon brings warmth, a little sweetness, and that cozy bakery smell that makes your kitchen feel so inviting. Roasting the chickpeas transforms them from soft and bland into crispy little cinnamon crunches that snap when you bite into them, which, let’s be honest, is half the joy. 🙂
Frequently Asked Questions 🍽️
Can I make cinnamon roasted chickpeas ahead of time?
Yes! They’re great for meal prep and can be made 1–2 days in advance, just know they’re crunchiest within the first 24 hours!
Do I need to remove the chickpea skins?
That’s up to you, it’s optional. Removing loose skins helps with extra crispiness, but this recipe still works perfectly if you skip that step. I typically keep them on, as taking them off will add to your prep time.
Why aren’t my chickpeas crispy?
The biggest culprit is moisture. So make sure they’re fully dried before roasting them in the oven and don’t overcrowd the pan.
Can I make these without oil?
You can, but a small amount of oil helps them roast evenly and get that golden, crunchy texture.
Are cinnamon roasted chickpeas healthy?
They’re a balanced snack with plant-based protein and fiber, making them satisfying without feeling heavy.
Equipment
- 1 Medium/large sheet pan
- 1 Strainer
Ingredients
- 15 oz Chickpeas drained
- ½ tbsp Cinnamon
- ¾ tbsp Sugar
- 1 tbsp Olive oil
- ¼ tsp Salt
Instructions
- Preheat the oven to 400℉
- Drain your chickpeas in a strainer. Then pat them dry for 2-3 minutes.
- In a mixing bowl, add ½ the oil and pour the chickpeas into the bowl and mix until all the chickpeas have some oil on them.
- Place the chickpeas on a sheet pan and place it in the oven, cook for 30 minutes (mix them around to rotate the chickpeas at about the 15 minute mark). Then take them out and let them cool for 5 minutes.
- In a mixing bowl, create your sweet mixture by combining the other half of oil, your sugar, cinnamon, and salt.. Then pour the chickpeas back into the mixing bowl and mix together until all the chickpeas look evenly coated.
- Place them back into the oven for another 5 minutes. Then let them cool for 5 minutes. Then ENJOY!
Did you make this recipe?
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