Soy Free Cinnamon Roasted Chickpeas
Warm spice, a whisper 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 treat, while the cayenne keeps things interesting if you want a little heat. The two-stage roasting method is the real secret here — par-roasting first to drive out moisture, then coating and finishing in the oven means you get genuinely crispy chickpeas rather than chewy, disappointing ones. Packaged snacks in this flavor territory are often loaded with mystery additives and hard-to-verify ingredients, so making your own batch with a short, clean list is a serious upgrade. Every ingredient here is naturally free of soy, so there's no label-reading stress or swapping required — just straightforward pantry staples doing their job beautifully. They're great as a standalone snack, tossed over a salad for texture, or packed into a small container for on-the-go munching. Let them cool fully on the pan and they'll crisp up even more — if you can wait that long.
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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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