Cinnamon Roasted Chickpeas Snack (Printable Version)

Crunchy roasted chickpeas with cinnamon, maple syrup, and spices for a sweet-spicy vegan treat.

# What You Need:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)

→ Seasoning

02 - 1½ tbsp olive oil
03 - 2 tbsp maple syrup (or honey if not vegan)
04 - 1½ tsp ground cinnamon
05 - ¼ tsp ground nutmeg (optional)
06 - ¼ tsp fine sea salt

→ Sweet Finish

07 - 1½ tbsp coconut sugar or brown sugar

# How-To:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas very dry with a kitchen towel—removing as much moisture as possible for extra crispiness.
03 - In a bowl, toss chickpeas with olive oil, maple syrup, cinnamon, nutmeg (if using), and salt until evenly coated.
04 - Spread chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 25 minutes, shaking the pan halfway through for even browning.
06 - Remove from oven, sprinkle with coconut sugar or brown sugar, and toss to coat.
07 - Return chickpeas to the oven for an additional 8-10 minutes, until golden and crisp, watching closely to avoid burning.
08 - Let cool completely on the tray—they'll crisp up further as they cool. Store in an airtight container up to 3 days.

# Expert Tips:

01 -
  • They satisfy that crunch craving without any processed ingredients
  • The cinnamon maple coating tastes like a cozy fall day
02 -
  • These taste best the same day but keep in an airtight container for up to three days
  • Moisture is the enemy, so let them cool completely before storing
03 -
  • Use agave nectar instead of maple syrup for a lighter, more neutral sweetness
  • Double the batch if you're sharing these always disappear faster than expected

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