Shellfish 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: getting the chickpeas properly dry before the first round in the oven, then coating them and finishing the roast, is what delivers that deep golden crunch rather than a chewy disappointment. A pinch of cayenne at the end adds just enough heat to keep things interesting without overwhelming the warm spice blend. These are naturally free from any seafood or ocean-derived ingredients, so there's zero need to scrutinize labels or worry about what's hiding in a store-bought snack mix. They're equally at home tossed over a salad, packed into a lunchbox, or eaten by the handful while standing at the kitchen counter — no judgment.
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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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