Eggless Cinnamon Roasted Chickpeas
Warm cinnamon, earthy turmeric, and a whisper of ginger come together on a humble can of chickpeas to create a snack that is genuinely hard to stop eating. The two-stage roasting method is the real secret here — par-roasting first to drive out moisture, then tossing in the spiced maple syrup coating and finishing until deep golden brown means you get a satisfying crunch all the way through. A drizzle of maple syrup balances the warm spices beautifully, and a pinch of cayenne adds just enough heat to keep things interesting. Everything in this recipe is naturally plant-based and completely free of eggs, so there is no need to swap or substitute a single thing. It is the kind of snack that works just as well tossed into a salad or grain bowl as it does straight off the baking sheet. Let them cool for a few minutes before diving in — they crisp up even more as they rest, and the patience is absolutely worth it.
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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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