Cinnamon Free Spicy Roasted Chickpeas
Crunchy, golden, and loaded with bold flavor, these roasted chickpeas hit that perfect snack sweet spot between satisfying and addictive. The spice blend here leans on turmeric, smoked paprika, cumin, and a kick of cayenne — a lineup that delivers serious depth and heat without a trace of cinnamon, which tends to sneak into spiced snack mixes and seasoned legume recipes more often than you'd expect. Patting the chickpeas completely dry before roasting is the real secret to getting that irresistible crunch, and the long roast at high heat does the rest of the work for you. A finishing squeeze of lemon juice brightens everything up and makes the spices pop even more. These are the kind of snack you make once and then find yourself making every single week — great straight off the pan, tossed over a salad, or tucked into a grain bowl for extra texture.
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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 turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ½ tsp fine sea salt
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas in a single layer on a rimmed baking sheet lined with paper towels and pat them thoroughly dry — the drier they are, the crispier they will get. Let them air-dry for 5 minutes, then discard the paper towels.
- 2
Transfer the dried chickpeas to a mixing bowl. Drizzle with the olive oil and toss to coat evenly. Add the turmeric, cumin, smoked paprika, garlic powder, cayenne, and salt, then toss again until every chickpea is well coated in the spice mixture.
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