Cinnamon Roasted Chickpeas Snack (Printable)

Crunchy roasted chickpeas coated with cinnamon, maple syrup, and a hint of nutmeg for a naturally sweet, protein-packed treat.

# What You Need:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed

→ Seasoning

02 - 1½ tbsp olive oil
03 - 2 tbsp maple syrup
04 - 1½ tsp ground cinnamon
05 - ¼ tsp ground nutmeg
06 - ¼ tsp fine sea salt

→ Sweet Finish

07 - 1½ tbsp coconut sugar or brown sugar

# How-To:

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, 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 Advice:

01 -
  • That perfect crunch that satisfies snack cravings without any guilt
  • The way your house smells like a cozy bakery while they roast
  • They come together in minutes but taste like you put in way more effort
02 -
  • Drying the chickpeas thoroughly is non-negotiable for that satisfying crunch
  • They'll seem slightly soft when you first pull them out but crispen up as they cool
  • The sugar phase burns fast so don't walk away during those last 10 minutes
03 -
  • Use parchment paper instead of greasing the pan to prevent any sticking issues
  • Let the pan cool completely before storing, otherwise trapped moisture makes them soggy

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