Sweet and spicy maple-cinnamon roasted chickpeas

A crunchy, high-fiber, protein-rich snack? Yes, please!

A crunchy, high-fiber, protein-rich snack? Yes, please! Roasting chickpeas with various oils and seasonings is certainly not a new idea, but we’re amazed at how many people have never tried them.

Sweet and spicy maple-cinnamon roasted chickpeas


  • 2 cans (19 oz/540 mL each) no-salt-added chickpeas, drained and well rinsed
  • 2 tbsp olive oil
  • ¼ cup pure maple syrup
  • 2 tsp ground cinnamon
  • ½ tsp sea salt
  • 1/4 tsp cayenne pepper


Preheat oven to 400°F. Line a large, rimmed baking sheet with foil or parchment paper and set aside.

After draining and rinsing the chickpeas, spread them out on a clean tea towel or paper towels. Pat dry using another towel or paper towels. Some skins will come loose as you dry the chickpeas. Pick them off and discard them (or they will burn during roasting). Do your best to dry the chickpeas without squishing them.

Transfer chickpeas to a medium mixing bowl. Add olive oil and toss until chickpeas are evenly coated with oil. Spread chickpeas in a single layer on prepared baking sheet. (They must be in a single layer or they will not roast properly.) Set bowl aside as you’ll need it later. Roast chickpeas on middle oven rack for 30 minutes, stirring or jiggling the pan every ten minutes or so to ensure even roasting.

Remove pan from oven. Reduce oven temperature to 325°F. Carefully pick up the parchment or foil and use it as a funnel to pour chickpeas back into mixing bowl. Add maple syrup, cinnamon, salt and cayenne pepper. Toss or mix with a spoon until chickpeas are evenly coated with seasonings. Return chickpeas to parchment or foil-lined pan and spread out in a single layer. Roast for about 30 more minutes, being careful not to burn the chickpeas. Stir every 10 minutes to ensure even roasting. Remove pan from the oven and let chickpeas cool COMPLETELY (at least one hour) before serving. They may seem chewy straight from the oven but will become crunchy when cooled. Store in a resealable bag in the fridge for up to 2 days.

Makes about 2-2/3 cups chickpeas.

Warning: If you aren’t used to eating beans, go easy on these. Trust us. After all, they’re beans…if you know what we mean.

Tex-Mex variation:

Replace the cinnamon with 1-1/2 tablespoons dry taco seasoning (homemade or store bought) and omit the sea salt and cayenne.

After making these once, you may want to increase or decrease the spices or the maple syrup, or try your own spice combinations.

Courtesy Janet & Greta Podleski

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Thanks. It sounds good & simple! I’ll try it.

March 04, 2015 at 5:04 pm

Oh..these sound yummy..will be giving them a try..an so nice an easy

March 05, 2015 at 5:20 pm

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