Wheat Free Cinnamon Roasted Chickpeas
Crunchy, warmly spiced, and just a little bit addictive, these roasted chickpeas hit that perfect sweet-and-savory note that makes it impossible to stop at a small handful. Cinnamon, turmeric, and ginger come together with a drizzle of maple syrup to create a snack that feels almost indulgent while being made entirely from pantry staples. For anyone navigating a wheat-free lifestyle, packaged snacks can be a minefield of hidden grains and ambiguous labeling — this recipe sidesteps all of that with a completely clean, naturally grain-free ingredient list. 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 crunchy rather than chewy or soft. A final rest on the baking sheet lets them crisp up even further, so patience pays off in a big way. Toss them into a salad, pack them for an on-the-go snack, or just eat them straight off the pan — no judgment whatsoever.
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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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