Sesame Free Cinnamon Roasted Chickpeas
Crunchy, warmly spiced, and just a little sweet, these roasted chickpeas hit that perfect snack-food spot without a single ingredient you'd need to second-guess. Tahini and sesame oil are the usual suspects lurking in chickpea-based snacks and store-bought roasted varieties, but this recipe keeps things completely clear of them — just olive oil, maple syrup, and a bold lineup of warm spices. The two-stage roasting method is the real secret here: getting the chickpeas properly dry and par-roasting them first means you end up with a genuinely audible crunch rather than the chewy, disappointing results that plague so many homemade attempts. Cinnamon, turmeric, and ginger layer together into something that smells incredible coming out of the oven and tastes even better once they cool and crisp up on the pan. The optional pinch of cayenne adds just enough heat to keep things interesting without overwhelming the sweetness from the maple syrup. Toss them into a trail mix, scatter them over a salad, or eat them straight off the baking sheet — no judgment here.
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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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