Citrus Free Cinnamon Roasted Chickpeas
Warm spice meets satisfying crunch in this oven-roasted snack that's genuinely hard to stop eating. Cinnamon, turmeric, and ginger layer together beautifully, with a touch of maple syrup adding just enough sweetness to balance the heat from an optional pinch of cayenne. Every ingredient here is naturally free from citrus, so there's no swapping or substituting required — just a clean, flavorful snack straight from your pantry. The two-stage roasting method is the real secret: par-roasting the chickpeas first, then tossing them in the spiced oil mixture, means you get that deep golden crunch all the way through rather than a chewy center. Patting the chickpeas completely dry before they hit the oven is a small step that makes a big difference in the final texture. These are perfect for snacking straight off the sheet pan, tossing over a grain bowl, or packing into a lunchbox for something a little more exciting than crackers.
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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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