Cashew Free Cinnamon Roasted Chickpeas
Warm spice, a touch of sweetness, and serious crunch make these roasted chickpeas one of those snacks you genuinely cannot stop eating. The two-stage roasting method is the real secret here — par-roasting the chickpeas first drives out moisture before the spiced coating goes on, which means every bite ends up deeply golden and audibly crispy rather than chewy or soft. A blend of cinnamon, turmeric, ginger, and a drizzle of maple syrup creates a flavor that sits right at the intersection of cozy and bold, with an optional pinch of cayenne if you want a little heat at the finish. Store-bought spiced snacks are a minefield for anyone avoiding tree nuts, since shared facilities and shared seasoning lines are incredibly common — making these from scratch with a handful of pantry staples completely sidesteps that problem. The ingredient list is short, every item is easy to find, and the whole process happens on a single baking sheet. Let them cool for a few minutes after they come out of the oven and they'll crisp up even further, making them perfect for snacking straight from the pan or packing into a small jar for later.
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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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