Dairy Free Cinnamon Roasted Chickpeas
Warm spices, a touch of sweetness, and a satisfying crunch make these roasted chickpeas dangerously snackable straight off the baking sheet. Cinnamon, turmeric, and ginger come together with maple syrup and olive oil to create a glaze that's earthy, slightly sweet, and just a little smoky if you opt in on the cayenne. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting required — it just works as written. The two-stage roasting method is the real secret: par-roasting first drives out moisture, then the spiced coating goes on so it clings and caramelizes without burning. Shaking the pan every few minutes in that second round ensures even browning and that deeply satisfying crunch you want in every bite. Let them cool for a few minutes and they crisp up even further, making it nearly impossible not to snack before they hit the bowl. Whether you're packing them for an on-the-go snack, topping a salad, or just grazing from the pan, these deliver big flavor with minimal effort.
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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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