Oats Free Cinnamon Roasted Chickpeas
Crunchy, warmly spiced, and just a little sweet, these roasted chickpeas hit every snack craving without a single grain in sight. For anyone navigating an oat-free lifestyle, finding a satisfying grab-and-go snack can feel like a constant hunt through ingredient labels — this recipe sidesteps all of that with a clean, whole-food lineup. Canned chickpeas get thoroughly dried and roasted in two stages, which is the real secret to that deep, audible crunch that holds up even after cooling. Cinnamon, turmeric, ginger, and a drizzle of maple syrup layer together into something that tastes almost caramel-spiced, with an optional pinch of cayenne if you want a little heat at the finish. The double-roast method means no sad, chewy centers — just golden, crispy bites all the way through. They're equally at home in a snack bowl, scattered over a salad, or eaten straight off the baking sheet before they even make it to a dish.
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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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