Cinnamon Roasted Chickpeas are a wholesome, crunchy snack with the perfect balance of sweetness and warmth. Lightly coated in coconut oil, honey, and cinnamon, these golden bites are satisfying, easy to make, and ideal for curbing cravings while keeping you full.

Why You’ll Love This Recipe

These cinnamon roasted chickpeas are simple, nutritious, and packed with flavor. They require minimal prep, use pantry staples, and are naturally gluten-free. The combination of honey and cinnamon creates a lightly sweet coating, while a pinch of salt enhances the flavor with a subtle sweet-and-salty contrast.

They’re perfect for meal prep, travel snacks, lunchboxes, or an afternoon pick-me-up. Plus, they’re nut-free, making them a great option for those with nut allergies who still crave something crunchy and protein-rich.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (16 ounces / 425 g) chickpeas (garbanzo beans), drained and rinsed
1 tablespoon melted coconut oil
1 teaspoon honey
¾ teaspoon ground cinnamon
1 pinch salt (optional)

Directions

1. Preheat your oven to 400°F (200°C). Line a small rimmed baking sheet with parchment paper if desired for easier cleanup.
2. Drain and rinse the chickpeas thoroughly under cool water.
3. Spread the chickpeas onto a clean, lint-free kitchen towel or paper towels. Pat them dry and gently rub to loosen and remove as many skins as possible. Removing the skins helps achieve a crispier texture.
4. Allow the chickpeas to air dry for 20 to 30 minutes if you have extra time. The drier they are, the crunchier they will become during roasting.
5. In a medium mixing bowl, combine the dried chickpeas with the melted coconut oil, honey, ground cinnamon, and salt (if using). Toss until evenly coated.
6. Spread the chickpeas in a single layer on the prepared baking sheet.
7. Bake for 25 to 30 minutes, shaking the pan gently every 10 minutes to ensure even roasting.
8. Roast until the chickpeas are golden brown and crispy on the outside.
9. Remove from the oven and allow them to cool completely. They will continue to crisp up slightly as they cool.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 to 30 minutes
Total time: Approximately 35 minutes

Calories per serving: Approximately 136 kcal

Variations

Make it vegan: Replace the honey with 1 teaspoon maple syrup or agave syrup.

Vanilla twist: Substitute ¾ teaspoon vanilla paste or vanilla extract for the cinnamon for a fragrant vanilla version.

Cinnamon sugar: Mix 2 tablespoons brown sugar with 1 teaspoon cinnamon. Toss the chickpeas with coconut oil first, then coat with the cinnamon sugar mixture before baking.

Spiced version: Swap cinnamon for ¾ teaspoon curry powder for a warm, savory-sweet variation.

Extra salty-sweet: Sprinkle flaky sea salt immediately after baking for a stronger sweet-and-salty contrast.

Storage/Reheating

Store roasted chickpeas at room temperature in a loosely covered container, such as a bowl lightly covered with a paper towel. Avoid sealing them in an airtight container while still warm, as trapped moisture can soften them.

They are crunchiest the same day they are made. If they lose some crispness, you can reheat them in a 375°F (190°C) oven for 5 to 8 minutes to restore their texture. Allow them to cool before serving again.

Do not refrigerate, as refrigeration can make them soft.

FAQs

Why are my roasted chickpeas not crunchy?

The most common reason is excess moisture. Make sure the chickpeas are completely dry before roasting and remove as many skins as possible. Also, bake them long enough and allow them to cool fully.

Do I need to remove the skins?

It’s not mandatory, but removing the loose skins significantly improves crispiness and texture.

Can I use dried chickpeas instead of canned?

Yes, but they must be soaked and fully cooked before roasting. Once tender, dry them thoroughly before following the recipe.

Can I use refined coconut oil?

Yes. Refined coconut oil has a neutral flavor, while unrefined (virgin) coconut oil adds a slight tropical note.

How do I know when they are done?

They should be golden brown and crisp on the outside. When bitten, they should have a crunchy exterior with a slightly tender center.

Can I double the recipe?

Yes. Use a larger baking sheet or two separate pans to ensure the chickpeas remain in a single layer for proper roasting.

Are chickpeas and garbanzo beans the same?

Yes, they are the same legume. “Chickpeas” is the common English name, while “garbanzo beans” comes from Spanish.

Can I make them without honey?

Yes. You can substitute maple syrup, agave syrup, or omit sweetener entirely for a less sweet version.

Why did my chickpeas turn chewy after storing?

Moisture exposure is usually the cause. Store them loosely covered at room temperature and avoid sealing them while warm.

Can I make these in an air fryer?

Yes. Cook at 390°F (200°C) for about 12 to 15 minutes, shaking the basket every 5 minutes, until crispy.

Conclusion

Cinnamon Roasted Chickpeas are a quick, wholesome snack that delivers satisfying crunch with warm, sweet flavor. With just a handful of simple ingredients and minimal prep time, you can create a portable, protein-packed treat perfect for busy days, travel, or mindful snacking. Once you try them fresh from the oven, they’re sure to become a regular addition to your snack rotation.

Print