Coconut Free Cinnamon Roasted Chickpeas
Warm spice, a hint of sweetness, and a satisfying crunch make these roasted chickpeas the kind of snack you'll keep coming back to handful after handful. The two-stage roasting method is the real secret here — par-roasting first drives out moisture so the chickpeas firm up properly, then a second blast in the oven after coating them in olive oil, cinnamon, turmeric, ginger, and maple syrup locks in all that flavor and delivers a genuinely crispy result. A pinch of cayenne is optional but highly recommended if you like a little heat cutting through the warmth of the spices. Every single ingredient in this recipe is naturally free from coconut in any form — no coconut oil, no coconut sugar, no coconut flour — so you can snack without scanning labels or second-guessing substitutions. They're equally at home tossed over a salad, packed into a lunchbox, or eaten straight off the baking sheet while they're still warm. Let them cool for a few minutes before diving in and they'll crisp up even further, making that crunch absolutely irresistible.
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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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