Honey Cinnamon Roasted Chickpeas

Looking for a high protein snack that will keep you full and satisfied for hours? Roasted chickpeas are one of my favorite low-calorie snacks. They are a great and healthy alternative to mixed nuts, chips, and other munchies. I can’t begin to tell you how many batches of roasted chickpeas we consume in this house. I have made them using both fresh chickpeas and canned chickpeas and honestly you can’t tell the difference after they are roasted. For that reason I usually use canned because they are ready to use. 🙂

The most important thing about making roasted chickpeas is to make sure your chickpeas are throughly dried before tossing into the spice mix. If they are not dried enough they will be soft and chewy on the inside not crispy and crunchy. If I am not pressed for time I will rinse off the chickpeas and lay them on a paper towel lined baking sheet for at least an hour to air dry. After an hour or so I blot them again with a towel just to be certain that they are thoroughly dry. After drying whip up the spice mix, dump onto a rimmed baking sheet and roast until crunchy and no longer soft in the middle. Roasting the chickpeas turns them from a soft bean to a crunchy corn nut-like snack.  Throw a baggie of these in your lunch box and avoid that mid afternoon snack attack.

Honey Cinnamon Roasted Chickpeas

Yield: about 4 cups/16 servings (1/4 cup)

Prep Time: 10 minutes

Cook Time: 40 minutes


2 (15 ounce) cans of chickpeas (or 4 cups cooked chickpeas)
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
2 tablespoon granulated sugar
4 teaspoons olive oil
2 tablespoon honey


Preheat oven to 375 degrees F.
Drain and rinse chickpeas in a colander under running water. Thoroughly dry chickpeas with a kitchen towel.
In a small bowl, whisk together the oil, cinnamon, nutmeg and sugar. Add chickpeas and toss until coated with spice mixture. Spread chickpeas out on a rimmed baking sheet.
Roast, shaking the pan occasionally, until the chickpeas are crunchy and no longer soft in the middle, 35-40 minutes. Test taste every few minutes until desired texture is reached.
Place hot, roasted beans in a small bowl and coat evenly with honey. Spread beans back out on baking sheet and allow to dry. Store in an airtight container at room temperature.

Nutritional Information Per Serving (1/4 cup serving):
Calories: 112, Fat 3g, Sat Fat 0g, Carbs 18g, Fiber 4g, Sugars 6g, Cholesterol 0mg, Sodium 4mg, Protein 5g

Source: adapted from The Pastry Affair

One Year Ago: Spanish Rice 

28 Responses to “Honey Cinnamon Roasted Chickpeas”

  1. #
    Lauren at Keep It Sweet — January 23, 2012 @ 12:16 pm

    I need to start snacking on these babies!

  2. #
    Rufus' Food and Spirits Guide — January 23, 2012 @ 12:32 pm

    I see recipes for more savory peas sometimes, so I like that you made these sweet. Then again, it’s not called Sweet Pea for nothing. (Please no slaps on the wrist for bad grammar.)

  3. #
    Geet — January 23, 2012 @ 1:16 pm

    Look so delicious. I am sure my husband will like this since he love to munch on nuts 🙂

  4. #
    sportsglutton — January 23, 2012 @ 2:32 pm

    Now that I’m backing into running and being less gluttonous I so need to try this recipe. Sounds delish.

  5. #
    Chica Andaluza — January 23, 2012 @ 3:02 pm

    Gorgeous – we love our chick peas in Spain but have never tried making anything like this!

  6. #
    Haley B — January 23, 2012 @ 3:19 pm

    LOVE Roasted Chickpeas!! I make Salt N Vinegar Chickpeas here a lot – they are sooo addicting. Definitely gonna have to try your sweet version of my favorite snack!!

    • Christina replied: — February 2nd, 2012 @ 8:33 pm

      Mmmmm…Salt N Vinegar Chickpeas sound great! 🙂

  7. #
    honeywhatscooking — January 23, 2012 @ 4:30 pm

    this looks so so so good! wow. I love the color and I can feel these are intense.

  8. #
    rumpydog — January 23, 2012 @ 5:19 pm

    Jen said these look so good she stopped and bought some chick peas on the way home to try it out.

  9. #
    Sydney Jones — January 23, 2012 @ 5:32 pm

    I am really excited to try these little guys! Yummy!!

  10. #
    ChgoJohn — January 23, 2012 @ 6:29 pm

    A fantastic alternative to a bowl of nuts at game time. Great idea!

  11. #
    Caroline — January 23, 2012 @ 7:28 pm

    Can you say yum!? These sound incredible, Christina. I’ll have that entire bowl…please. 🙂

  12. #
    The Teenage Taste — January 24, 2012 @ 6:16 am

    OOooh, these sound really good! I’ve made dessert hummus before and I loved the sweetness and the chickpeas!

  13. #
    juniakk @ mis pensamientos — January 24, 2012 @ 12:44 pm

    i’ve never thought about making them sweet before!!! i always make them savory. mmmm i would love to sprinkle a dash of nutmeg on them. bookmarked!~

  14. #
    foodandnews — January 24, 2012 @ 5:07 pm

    definately going on my list of things to try cooking this weekend. thanks for sharing

  15. #
    Fun & Taste — January 25, 2012 @ 8:02 am

    I loved the chickpeas!! These look sooooo good!

  16. #
    livingth3sw33tlife — January 25, 2012 @ 10:08 am

    Roasted chick peas are so delicious!! I hadn’t thought of making a sweet version — these sound great though, next time i’m in the mood… i’m going the sweet route 🙂

  17. #
    Gabriela Rodiles — January 25, 2012 @ 1:10 pm

    These look so delicious. I love chickpeas but have never tried them roasted like this before! What an easy and sweet snack. Thanks for sharing! I wrote an informational post on the nutrition of chickpeas for my blog because they are so healthy. (http://bit.ly/qEZwn7) Feel free to check it out, too!

  18. #
    Nancy — January 25, 2012 @ 2:26 pm

    Ooh intriguing and sounds delicious. I love going to a certain restaurant that has awesome fried chickpeas but this is going to be a really healthy substitute.

    Keep these recipes comin’!

  19. #
    twicecookedhalfbaked — January 25, 2012 @ 6:12 pm

    Reblogged this on Twice Cooked Half Baked and commented:
    I made a batch without a recipe that turned out too soft. I think I may try this version to see if they turn out crunchy like I wanted.

  20. #
    tinas yummies — January 27, 2012 @ 9:52 pm

    Hi Christina! We just made these tonight and LOVE them!!!!! Thanks so much for sharing the recipe!! 🙂 🙂 🙂

    • Christina replied: — January 29th, 2012 @ 12:48 pm

      Aren’t these just so addicting? I swear I could eat a whole batch in one sitting! 😉 I am so glad to hear you enjoyed them! 😀

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  22. #
    SungMin Kim — July 4, 2012 @ 3:26 am

    great idea!!
    go home and gonna make it with 4 cans 😉 2 cans are not enough!
    Thanks for sharing a great recipe.

  23. #
    cateohara — July 23, 2012 @ 2:55 pm

    Oh man, I made these as a healthy snack for my kids, and promptly ate about a cup of them! I had to put them away and in a cabinet so I wouldn’t keep going back! I’ve only made savory chick peas in the past (chinese five spice or cumin and salt/pepper). Thank you (I think!) for sharing!


  24. #
    KeishaShippy — August 14, 2012 @ 4:40 pm

    How long can you store these and keep them crunchy? They sound like a great snack at work, but I’d prefer to make a big batch on Sunday and snack all week long instead of making them every day or two.

    • Christina replied: — August 15th, 2012 @ 9:55 pm

      They should keep up to a week in an airtight container. They have never last that long in my house though! 😉

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