Gluten Free Cinnamon Roasted Chickpeas
Warm spice, a whisper of heat, and a satisfying crunch make these roasted chickpeas one of those snacks you genuinely cannot stop reaching for. The two-stage roasting method is the real secret here — par-roasting the chickpeas first drives out moisture and firms them up, so when the olive oil, cinnamon, turmeric, ginger, and maple syrup go on, every bit of that coating crisps into something almost caramelized and deeply fragrant. A pinch of cayenne is optional, but it adds a subtle kick that plays beautifully against the warmth of the cinnamon and the gentle sweetness of the maple syrup. Every ingredient in this recipe is naturally free of gluten, so there's no swapping, substituting, or label-scrutinizing required — just pantry staples doing exactly what they're supposed to do. 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 fully on the pan and they'll crisp up even further, making them ideal for making ahead and storing for the week.
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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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