Lately I've been on a mission to eat fewer processed foods. These roasted chickpeas with cinnamon and sugar are a great healthy snack to pick me up during those afternoons lulls. They’re best fresh out of the oven, while they’re still crisp. —Lisa @ Healthy Nibbles & Bits
Test Kitchen Notes
My house smelled like warm cinnamon rolls as these were baking. How could something that smelled so good be a healthy treat? I've had savory roasted chickpeas before, but this sugary, crispy version is a great alternative to other sweets. - Cathy —Cathy
about 1 cup
15-ounce can chickpeas (also called garbanzo beans)
1 1/2 tablespoons
pure cane sugar (or sugar of your choice)
In This Recipe
Preheat oven to 425º F. Line a baking sheet with parchment paper or a silicone mat.
Drain and rinse the chickpeas.
Place the chickpeas between two sheets of paper towels and rub them gently to absorb any excess water. Pick out any loosened skin from the chickpeas, but don't worry if you can't get it all.
Pour the dried chickpeas into a small bowl and add the olive oil, maple syrup, and cinnamon. Mix until well incorporated.
Place the chickpeas on the baking sheet and bake for 15 minutes.
After 15 minutes, give the chickpeas a quick stir. Continue baking, checking them every 3 to 4 minutes. When they are browned and look quite dry, take them out of the oven.
Let chickpeas cool for a few minutes, then sprinkle them with sugar. Enjoy!