Macadamia Free Cinnamon Roasted Chickpeas
Crunchy, warmly spiced, and just a little addictive, these roasted chickpeas hit that perfect sweet-savory-spicy note that makes it impossible to stop at a small handful. Cinnamon, turmeric, and ginger come together with a drizzle of maple syrup to create a snack that feels almost indulgent while being made entirely from pantry staples. The two-stage roasting method is the real secret here — par-roasting first to drive out moisture, then tossing in the spiced oil coating and finishing until deeply golden, means you get a genuinely satisfying crunch rather than the chewy, disappointing results that plague so many homemade versions. Shaking the pan every few minutes in that final stretch keeps things even and ensures every chickpea gets that audible snap. Packaged snack mixes are often a minefield for anyone avoiding certain tree nuts, since shared facilities and mixed batches make label-reading exhausting — making these from scratch puts you fully in control of every ingredient. Let them cool on the pan for a few minutes after they come out of the oven and watch them crisp up even further before you dig in. They work beautifully as a standalone snack, scattered over a salad, or tucked into a lunchbox for something a little more interesting than crackers.
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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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