Artificial Food Coloring Free Cinnamon Roasted Chickpeas
Crunchy, warmly spiced, and just a little addictive, these roasted chickpeas hit that perfect sweet-savory snack spot without a single artificial dye or synthetic additive in sight. Every shade of color here comes from real ingredients — golden turmeric, deep cinnamon, a drizzle of maple syrup — so what you see in the bowl is exactly what you're eating. Store-bought snack mixes and flavored crackers are notorious for sneaking in synthetic colorings, which makes having a reliable homemade alternative genuinely useful. The two-stage roasting method is the secret weapon: par-roasting first drives out moisture, then the spiced coating goes on so it caramelizes rather than steams, giving you that audible crunch in every bite. A pinch of cayenne is optional but highly recommended if you want a little heat to balance the sweetness of the maple syrup. Let them cool on the pan for a few minutes and they'll crisp up even further — patience is rewarded here. These are equally at home in a snack bowl, scattered over a salad, or packed into a bag for on-the-go munching.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 1 tbsp maple syrup
- 1 pinch cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry, rolling them gently to remove as much surface moisture as possible.
- 2
Spread the dried chickpeas in a single layer on a rimmed baking sheet. Roast for 20 minutes, shaking the pan once halfway through, until the skins begin to split and the chickpeas feel firm when pressed.
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