Seed Oil Free Cinnamon Roasted Chickpeas
Crunchy, warmly spiced, and just a little sweet, these roasted chickpeas hit every snack craving without a drop of canola, sunflower, or any other industrially processed oil in sight. Extra virgin olive oil does all the heavy lifting here, coating each chickpea in a glossy layer that crisps up beautifully in the oven alongside cinnamon, turmeric, ginger, and a touch of maple syrup. Most store-bought snacks — even the ones that look wholesome — rely on seed oils as a cheap base, so making your own batch is genuinely the easiest way to stay in control of what you're eating. The two-stage roasting method is the real secret: par-roasting first drives out moisture, then the spiced coating goes on so nothing burns before the chickpeas get properly crunchy. A final rest on the pan lets them crisp up even further as they cool, so you end up with that satisfying, audible crunch in every handful. The optional pinch of cayenne adds a subtle heat that plays perfectly against the sweetness of the maple syrup — highly recommended if you like a little kick. Toss them into a trail mix, scatter them over a salad, or just eat them straight off the pan.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!