Walnut Free Cinnamon Roasted Chickpeas
Crunchy, warmly spiced, and just a little bit addictive, these roasted chickpeas hit that perfect sweet-savory-spicy note that makes it impossible to stop at one handful. Cinnamon, turmeric, and ginger come together with a drizzle of maple syrup to create a snack that feels almost indulgent, even though every ingredient is completely wholesome. Store-bought spiced snacks can be a minefield when you're avoiding tree nuts, since shared facilities and mixed seasoning blends are everywhere — making these from scratch means you know exactly what's going in the bowl. The two-stage roasting method is the real secret here: par-roasting first drives out moisture, then the spiced coating goes on so it caramelizes and clings rather than steaming off. Shaking the pan every few minutes in that final stretch ensures every chickpea gets evenly golden and audibly crisp. Let them cool on the pan for a few minutes and they'll firm up into that satisfying crunch you're after. Equally good as a party snack, a salad topper, or just something to munch straight off the baking sheet.
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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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