Tree Nut 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 layer together beautifully, while a drizzle of maple syrup gives just enough caramelized sweetness to balance the earthy heat. The two-stage roasting method is the real secret here — par-roasting first drives out moisture, then the spiced coating goes on so every chickpea gets deeply golden and genuinely crispy rather than chewy or soft. Packaged snack mixes are a minefield when you're avoiding tree nuts, with shared facilities and lengthy allergen disclaimers making even a simple handful of trail mix feel risky. These are made entirely from pantry staples with zero cross-contact concerns baked in. They're equally at home as a cocktail hour nibble, a salad topper, or an afternoon snack you can grab by the fistful. Let them cool on the pan for a few minutes and they'll crisp up even further — 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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