Mustard Free Cinnamon Roasted Chickpeas
Warm spice, a hint of sweetness, and a satisfying crunch make these roasted chickpeas dangerously snackable straight off the baking sheet. Cinnamon, turmeric, and ginger come together with a drizzle of maple syrup to create a flavor that feels almost like a cozy dessert — except it's packed with plant-based protein. The two-stage roasting method is the real secret here: par-roasting first drives out moisture, then the spiced coating goes on so every chickpea gets deeply golden and audibly crispy rather than soft or chewy. For anyone navigating condiment aisles with caution, this snack is a breath of fresh air — every ingredient is straightforward, and there's nothing hidden in the spice blend to worry about. A pinch of cayenne is optional if you want a little heat to balance the sweetness, but the base recipe is already beautifully complex on its own. Let them cool for a few minutes after roasting and they'll crisp up even further, making them perfect for lunchboxes, salad toppers, or just mindless snacking by the handful.
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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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