Lupin 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 first drives out moisture, then a second blast in the oven after coating locks in that deep golden crunch that store-bought versions rarely achieve. Cinnamon, turmeric, ginger, and a drizzle of maple syrup come together in a way that feels almost addictive, sweet and savory with just enough warmth from the optional cayenne to keep things interesting. For anyone navigating lupin-free eating, packaged snack foods and flavored nuts can be a minefield of hidden legume flours used as fillers or coatings — this recipe sidesteps all of that with a clean, straightforward ingredient list you can read at a glance. Chickpeas are naturally free from lupin and roast up beautifully with nothing more than pantry staples and good olive oil. They're brilliant tossed over a salad, packed into a lunchbox, or simply eaten by the handful straight off the baking sheet while they're still warm.
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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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