Description
Crunchy, sweet, and ridiculously simple — these Cinnamon Roasted Chickpeas transform pantry cans into a snack that’s perfect for lunchboxes, road trips, or a kid-friendly baking project. A little oil, brown sugar, and warm cinnamon turn chickpeas into an addictive, high-protein treat.
Ingredients
- 2 cans (15 oz each) chickpeas / garbanzo beans, drained and rinsed
- 2 tablespoons olive oil (or neutral oil)
- 4 tablespoons brown or dark brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon salt (optional, but recommended)
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easier cleanup.
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Drain and rinse the chickpeas thoroughly, then spread them on a clean kitchen towel and pat them very dry. Drying is crucial — less moisture = crispier chickpeas.
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(Optional) Rub the chickpeas gently in the towel to loosen and remove some skins. Removing skins gives an extra-crisp result, but it’s fine to skip if you’re short on time.
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Spread the chickpeas in a single layer on the prepared sheet and bake for 15 minutes to start the drying process.
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While they roast, whisk together the brown sugar, cinnamon, and salt in a small bowl.
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Pull the tray from the oven, drizzle the oil over the chickpeas, and toss so each one gets a light coat. Sprinkle the cinnamon-sugar mix over them and stir or shake the pan to coat evenly.
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Return to the oven and roast another 12–15 minutes, stirring once or twice so they brown evenly. Keep an eye on them near the end so the sugar doesn’t burn.
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For extra crunch, turn the oven OFF, prop the door open slightly with a wooden spoon, and let the chickpeas sit in the cooling oven for 20–30 minutes — they’ll crisp as they cool.
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Cool completely on the sheet, then transfer to an airtight container for storage.
Notes
- Notes & tips
- Pat chickpeas completely dry — this is the single most important step for crispiness.
- If you want a glossy, slightly sticky finish, toss warm chickpeas with a little honey or maple syrup after roasting (great for a Honey Cinnamon Roasted Chickpeas vibe).
- Don’t crowd the pan: roast in a single layer. If doubling the recipe, use two baking sheets.
- Oven temperatures vary — if they brown too fast, lower the temp by 25°F and roast longer.
- Store at room temperature in a loosely sealed container; humidity makes them lose crunch. If they soften, re-crisp for 5–8 minutes at 350°F.
- Storage
- Keep cooled chickpeas in an airtight container at room temperature for up to 4–5 days. If they lose crispness, refresh them in a 350°F oven for a few minutes.
Nutrition
- Calories: 378kcal
- Sodium: 119mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 64g
- Fiber: 11g
- Protein: 10g