How to make: Crunchy Roasted Chickpeas.

Chickpeas roasted to cinnamon-spiced perfection. Only 4 ingredients required. Crunchy, sweet, healthy, and definitely irresistible!

How to make Crunchy Cinnamon-Sugar Roasted Chickpeas. Healthy and addicting!

I know what you’re thinking.  Chick-peas? Beans?!?!?!

Yes!  Roasting chick peas is nothing new to me, but it may certainly be unfamiliar to you.  I love to coat these little beans in different spices and roast them to crunchy perfection. They lose all of their bean-y taste and remind me of crunchy nuts. My favorite way to roast ’em is to slather them in cinnamon-sugar.  Are you surprised?!

If you’ve never tried roasted chickpeas before, you’re missing out! Luckily, I have a step-by-step tutorial to show you how to make this healthy little snack. It’s easy and only requires 4 simple ingredients.

How to make Crunchy Cinnamon-Sugar Roasted Chickpeas. Healthy and addicting!

I typically make two cans at a time. Having a protein and fiber-packed snack lying around prevents me from digging into my cookie stash every hour.  Though I want to, I can’t live off of salted caramel cookies alone.  I am trying on wedding gowns this month after all. 😀

Today I’ll share how to make 1 can of roasted chick peas.  Trust me, you’ll find it hard to not eat the entire cinnamon-spiced batch!  But I warn you to steer clear from eating too many of these addicting little guys at once. They’re beans. So… umm… ya know.

Let’s get started.

How to make Crunchy Cinnamon-Sugar Roasted Chickpeas. Healthy and addicting!

First, begin with 1 can of chickpeas (aka garbanzo beans).

Drain and rinse them very, very well.  I prefer to rinse the beans under very cold water to remove their starch.

Crunchy Cinnamon-Roasted Chick Peas

The next step is quite important.

Pat your chickpeas very dry.  You want every drip of water off of your beans.  Any remaining moisture will prevent them from getting crunchy during the roasting process.  I usually pat them dry with several paper towels.  Let them sit uncovered for 10 minutes, then go back to patting them dry a few more times.

How to make Crunchy Cinnamon-Sugar Roasted Chickpeas. Healthy and addicting!

{current favorite polish color: Essie “For the Twill of It”}

As you pat the chickpeas dry, you’ll find that their skins may easily be coming off on your paper towel. That’s fine!  I actually prefer that their little outer layer is removed.  If you wish to take the time to remove the skins, feel free.

Here are my patted-dry chickpeas.  I removed the outer later from most of the beans, but again – that’s not mandatory.

How to make Crunchy Cinnamon-Sugar Roasted Chickpeas. Healthy and addicting!

Now it’s time to put the beans into the oven. You’ll find that a lot of recipes for roasted chickpeas flavor the beans with coatings before going into the oven.  I don’t do that.  I slightly roast them first, then coat them, then roast the beans some more.  This little trick I’ve picked up helps them get crunchier. 

Preheat the oven to 400F degrees and stick the beans in for about 15 minutes.  After this time, take the beans out of the oven and drizzle 1 Tablespoon of olive oil on top.  Then sprinkle heavily with a combination of cinnamon and sugar.  Sometimes I use brown sugar, sometimes white.  Other times I sprinkle with sea salt and pepper. The spices are completely up to you and I’ve listed several options in the notes of the recipe found below.

Here is a photo of the beans half-way through baking and coated with olive oil and cinnamon-sugar. Mmm, so good. But they’re not quite ready yet.  Back into the oven.

How to make Crunchy Cinnamon-Sugar Roasted Chickpeas. Healthy and addicting!

Roast the chickpeas for 15 more minutes.

Here’s another little trick I’ve learned.  I picked it up from my Crunchy Baked Apple Chips and Crispy Sweet Potato Fries recipes.  Turn the oven off, crack the door open slightly, and leave the beans inside as the oven cools down.  Sitting in the oven as it cools down, rather than sitting at room temperature, will help the beans get crunchier.  The crunchier, the better in my opinion!

How to make Crunchy Cinnamon-Sugar Roasted Chickpeas. Healthy and addicting!

Obviously you may not have time for that step, so it’s not mandatory.  But I try to plan ahead so I have time. I usually roast the beans on lazy Sunday afternoons so I have an after dinner snack while I watch The Big Bang Theory reruns and catch up on weekend emails.

I have found that the chickpeas only stay super crunchy for about 1 day due to their moisture content.  While they aren’t mushy at all, they’ve lost some crisp by day 2.  I still love them any which way.

They’re great as a topper for salads, perfect snack to enjoy snuggled on the couch, and my favorite way to eat them? Road trips.  I made a huge batch of these when Kevin and I drove to Deep Creek Lake earlier this year. The weekend he proposed. 🙂

How to make Crunchy Cinnamon-Sugar Roasted Chickpeas. Healthy and addicting!

Sweet and crunchy, this little snack will have your house smelling like cinnamon-spiced Christmas candles. The roasted chickpeas remind me of my favorite homemade candied nuts and are a perfect substitute for those of you with nut allergies. I feel a little better munching away on them too.

So go ahead, join me in my roasted chickpea love.  I don’t think you’ll be disappointed!

How to make Crunchy Cinnamon-Sugar Roasted Chickpeas. Healthy and addicting!

**See more seasoning ideas at the bottom of the recipe.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Roasted Cinnamon-Sugar Chickpeas

Yield: about 2 cups

Print Recipe

Chickpeas roasted to cinnamon-spiced perfection. Crunchy, sweet, healthy, vegan, gluten-free and definitely irresistible!


  • 1 (15-ounce) can chick peas (garbanzos)
  • 1 Tablespoon olive oil
  • 2 Tablespoons granulated sugar or packed light/dark brown sugar
  • 1 teaspoon ground cinnamon


Preheat oven to 400F degrees. Line a large baking sheet with a silicone baking mat. Set aside.

In a large strainer, rinse and drain the chickpeas very well to remove the starch. Spread them out onto prepared baking sheet and pat very, very dry. The drier the chickpeas, the crunchier they will be. The skin of the bean may peel off as you pat them dry. That is ok. You may remove the skins or leave them on. I like to remove them, but that takes time and is not mandatory.

Once 100% dry, place chickpeas into the oven and roast for 15 minutes. After 15 minutes, remove from the oven and drizzle with olive oil. Using a large spoon or spatula, mix the beans around to make sure they are all evenly coated. Mix the cinnamon and sugar together and sprinkle over beans. Mix around very well to heavily coat each bean.  The beans will be flavorless, so you want to make sure each one is thoroughly coated. Add more cinnamon-sugar if you'd like. Place back into the oven and roast for another 15 minutes.

Leaving the chickpeas inside, turn the oven off and crack open the door slightly. Allow the chickpeas to sit inside as the oven cools down for 30 minutes. This will help them get crunchier as opposed to sitting at room temperature.  Chickpeas are crunchiest on day 1. Store at room temperature.

Additional Notes:

*This recipe may easily be doubled, tripled, or halved.  Make sure you do not crowd the baking sheets with beans. Bake in batches if doubling or tripling. 

*Seasoning suggestions: instead of cinnamon-sugar, try sprinkling with olive oil+salt+pepper+cayenne. You could also drizzle with olive oil+cinnamon+ 1 Tbsp of pure maple syrup instead of the granulated/brown sugar. Or try olive oil+pumpkin pie spice+brown sugar. Or olive oil+cayenne+salt+cumin. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


 Let’s see all of that together…

How to make Crunchy Roasted Chick Peas by Use any different spices - I love cinnamon-sugar!


Here are a few more healthy snack ideas from my kitchen to yours. 🙂

Baked Cinnamon Apple Chips

Baked Cinnamon Apple Chips


Apple Spice Quinoa Granola

Apple Spice Quinoa Granola


Skinny Almond Joy Milkshakes

Skinny Almond Joy Milkshakes


Crispy Baked Sweet Potato Fries

Baked Crispy Sweet Potato Fries.  Easy & cheap. |


Healthy Peanut Butter Chunk Oatmeal Bars

Healthy Peanut Butter Chunk Oatmeal Bars




157 Responses to “How to make: Crunchy Roasted Chickpeas.”

  1. #
    Jessicaposted July 6, 2015 at 8:41 am

    I followed your instructions exactly and my chickpeas were not crunchy. I even let them dry out overnight before cooking them and left them in the oven for about 15 extra minutes after realizing they were still soft. Any ideas on why they may not have gotten crunchy? 


    • Sallyreplied on July 6th, 2015 at 9:07 am

      Two tips for you, Jessica– did you remove the skins of the chickpeas? Try doing that. I find the skins keep them moist, which is what you do NOT want. And try blotting them with paper towels after letting them dry out. (If you didn’t do that already.)


  2. #
    Celesteposted July 9, 2015 at 10:35 pm

    Garam marsala spice 


  3. #
    Shakaelaposted August 1, 2015 at 9:30 pm

    Yum! My batch was more soft than crunchy, but they are still really good. I like them with salt as well as cinnamon sugar. Next time, I would use a neutral flavoured oil though; the olive oil tasted a bit disgusting with the sugar. I love your recipes!


  4. #
    Jeanneposted August 5, 2015 at 11:17 am

    I took yesterdays batch of roasted beans that were still not crunchy enough and put them in the toaster oven at 350 for 10 minutes. Perfect, very crunchy! My next batch I’m going to try a light coating of coconut oil.


  5. #
    Ruthieposted August 25, 2015 at 4:31 pm

    Can these be frozen and packed for lunches?


    • Sallyreplied on August 25th, 2015 at 5:43 pm

      I can’t see why not!


  6. #
    Jennifer Lindseyposted October 11, 2015 at 7:05 pm

    what are the nutrition facts?


  7. #
    Teoposted October 18, 2015 at 11:00 pm

    I made these, cooked them a bit longer and they were supper crunchy. I love them, will be making the again!


  8. #
    Gordanzobeansposted November 16, 2015 at 1:43 pm

    Loved how you simplified this for your audience. Your personality shines through every recipe. Also, thank you for having a vegan category! You’re awesome!   


  9. #
    Myaposted February 22, 2016 at 2:32 pm

    Should the chickpeas be cooked after they are soaked?


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