Vegan Cinnamon Roasted Chickpeas

Total time50 min

Prep time5 min

Cook time40 min

4.6

(23)

Warm spice, a hint of sweetness, and a satisfying crunch make these roasted chickpeas dangerously snackable straight off the baking sheet. Canned chickpeas get a two-stage roast that drives out moisture and builds a genuinely crispy shell — no dehydrator, no air fryer, just a hot oven and a little patience. The coating of olive oil, maple syrup, cinnamon, turmeric, and ginger comes together in one bowl and clings to every chickpea for bold, even flavor in every bite. A pinch of cayenne is optional, but it adds a subtle back-of-the-throat heat that plays beautifully against the warm sweetness of the maple. Every single ingredient here is plant-based by nature, so there's no swapping or substituting needed — this one just works as written. They're great as a standalone snack, tossed over a grain bowl, or scattered on top of a salad for crunch that actually holds up. Let them cool fully on the pan and they'll crisp even further, making it very hard to stop at a handful.

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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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