Honey Free Cinnamon Roasted Chickpeas
Warm spices, a satisfying crunch, and just enough sweetness to keep you reaching back into the bowl — these roasted chickpeas deliver serious snack energy with a surprisingly short ingredient list. Maple syrup stands in as the sweetener here, giving you that caramelized depth without any bee-derived ingredients, which makes this an easy win for anyone avoiding honey. The two-stage roasting method is the real secret: par-roasting first drives out moisture, then a second pass with the spiced coating locks in flavor and builds that audible crunch you want. Cinnamon, turmeric, and ginger layer together into something that smells incredible coming out of the oven and tastes even better. A pinch of cayenne is optional, but it adds a gentle heat that plays beautifully against the warm sweetness of the maple. Let them cool on the pan for a few minutes and they'll crisp up even further — if you can wait that long. Toss them into a trail mix, scatter them over a salad, or just eat them straight off the baking sheet like the snack champion you are.
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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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