Chicken Free Cinnamon Roasted Chickpeas
Warm spice, a hint of sweetness, and a satisfying crunch make these roasted chickpeas dangerously snackable straight off the baking sheet. Cinnamon, turmeric, and ginger come together with a drizzle of maple syrup to create a flavor that feels almost dessert-adjacent, while a pinch of cayenne keeps things interesting for anyone who likes a little heat. The two-stage roasting method is the real secret here — par-roasting the chickpeas first, then tossing them in the spiced olive oil coating, means you get genuinely crispy results rather than the chewy, disappointing bites that plague so many homemade versions. Patting the chickpeas completely dry before they ever hit the oven is a small step that makes a big difference, so don't skip it. These are completely plant-based and built entirely from pantry staples, making them an effortless option when you need a protein-packed snack without any animal products in the mix. They're great on their own, tossed over a salad for texture, or tucked into a lunchbox for an afternoon pick-me-up that actually holds you over.
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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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