Xanthan Gum Free Cinnamon Roasted Chickpeas
Crunchy, warmly spiced, and just a little addictive, these roasted chickpeas hit that perfect sweet-and-savory note that makes it nearly impossible to stop snacking. The combination of cinnamon, turmeric, ginger, and a drizzle of maple syrup creates a flavor that feels almost exotic but comes together with pantry staples you likely already have on hand. Many packaged snacks and seasoning blends sneak in thickeners and stabilizers, so making your own from scratch means you know exactly what's going in — nothing but whole, clean ingredients. The two-stage roasting method is the real secret here: par-roasting first to drive out moisture, then coating and finishing in the oven locks in that satisfying crunch that holds up even as they cool. Patting the chickpeas completely dry before they hit the pan is a small step that makes a big difference, so don't skip it. A pinch of cayenne is optional but highly recommended if you want a little heat to balance the sweetness. These are equally at home tossed over a salad, packed into a lunchbox, or eaten straight off the baking sheet while no one is watching.
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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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