Low Iodine Cinnamon Roasted Chickpeas

Crunchy, warmly spiced, and just a little sweet, these roasted chickpeas hit every snack craving without a single ingredient that conflicts with a low-iodine approach. Chickpeas, olive oil, and a lineup of ground spices — cinnamon, turmeric, ginger, and a whisper of cayenne — are all naturally free of the iodine-heavy culprits like dairy, seafood, and iodized salt, making this one genuinely easy to trust. The recipe calls for fine sea salt rather than iodized table salt, which is exactly the kind of small swap that matters when you're being careful. A drizzle of maple syrup ties the warm spices together and gives the coating that gorgeous caramelized crunch you'd expect from a much more complicated snack. The two-stage roasting method — par-roasting first, then tossing in the seasoning and finishing in the oven — is the secret to getting every chickpea deeply golden and audibly crispy rather than chewy or soft in the middle. They're satisfying enough to eat by the handful straight off the pan, and they keep well once cooled, so you can make a batch and snack on them throughout the week.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →