Snack Recipe: Cinnamon Sugar Roasted Chickpeas

Transform plain chickpeas into a delicious toasted cinnamon sugar snack. With only four ingredients, these cinnamon sugar chickpeas are crunchy, sweet, AND pretty easy to make.

cinnamon sugar roasted chickpeas in a white bowl

Tell Me About These Roasted Chickpeas

  • Texture: If roasted and cooled long enough, these chickpeas are crunchy on the outside and chewy in the centers. 
  • Flavor: We know the thought of beans + sugar sounds odd, but the chickpeas take on a nutty flavor, which pairs wonderfully with the cinnamon and sugar combination. They actually remind us of these homemade candied nuts, but they are easier to prepare and great for those with nut allergies.
  • Ease: You’ll roast the chickpeas in a hot oven for 15 minutes, coat them in olive oil and a mix of cinnamon and sugar, then continue roasting. Most of the work is done by the oven, but make sure you take the time to rinse and fully dry the chickpeas before the first roasting step. Keep this in mind: the less moisture, the more crunch.

What Makes These Cinnamon Sugar Roasted Chickpeas a Great Snack?

  • Crunchy, sweet, satisfying
  • Only 4 ingredients required
  • An excellent option for those with nut allergies
  • Wholesome and relatively nutritious

cinnamon sugar roasted chickpeas on a silpat baking mat

This Step Guarantees Even More Crunch

Here’s a little crisping trick we’ve learned when making baked apple chipsAfter the chickpeas are done, turn the oven off, crack the door open slightly, and leave the chickpeas inside as the oven cools. Sitting in the oven as it cools down, rather than at room temperature, will help them get crunchier. This step is optional. Either way, we find that the chickpeas only stay crunchy for about 1 day due to their moisture content. While they aren’t mushy at all, the beans lose some crispness by day 2.


Other Flavor Options

You can mix things up. Instead of the cinnamon sugar coating, add a generous sprinkle of sea salt and freshly ground black pepper. We also love the combination of cayenne pepper, sea salt, and ground cumin. No need to measure, just add a generous sprinkle of your favorite seasonings. No matter which flavors you choose, always coat the beans with a drizzle of olive oil before adding seasonings.

  • We often use the savory chickpeas, such as the sea salt and pepper version, as “croutons” on a salad.

cinnamon sugar roasted chickpeas on a baking sheet in the oven

cinnamon sugar roasted chickpeas in a white bowl

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cinnamon sugar roasted chickpeas in a white bowl

Cinnamon Sugar Roasted Chickpeas

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 15 minutes (includes cooling)
  • Yield: 2 cups
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Description

Transform plain chickpeas into a delicious toasted cinnamon sugar snack. With only four ingredients, these cinnamon sugar chickpeas are crunchy, sweet, and irresistible.


Ingredients

  • 1 (15-ounce) can chickpeas (garbanzo beans)
  • 1 Tablespoon olive oil
  • 2 Tablespoons granulated sugar or packed light or dark brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 400°F (204°C). Line a large baking sheet with a silicone baking mat. Parchment paper works too, but we find the chickpeas stick to the paper easily. If using parchment, spray the paper with nonstick spray. Set baking sheet aside.
  2. In a large strainer and using cold water, rinse and drain the chickpeas. Spread them out onto prepared baking sheet and pat dry. The drier the chickpeas, the crunchier they will be. The skin of the beans may peel off as you pat them dry. Feel free to discard the skins. In fact, you can remove all of the skins if you have time.
  3. Once 100% dry, place chickpeas into the oven and bake for 15 minutes. Remove chickpeas from the oven, but keep the oven on. Drizzle chickpeas with olive oil. Using a large spoon or spatula, mix the chickpeas around to make sure they are evenly coated. Mix the cinnamon and sugar together, then sprinkle over chickpeas and stir to evenly coat. Feel free to add more cinnamon sugar if you’d like.
  4. Place coated chickpeas back in the oven and bake for another 15 minutes.
  5. After chickpeas are done, keep them in the oven. Turn oven off and slightly crack open the oven door. Allow the chickpeas to sit inside as the oven cools down for 30 minutes. (This helps the beans get a bit crunchier as opposed to sitting at room temperature.)
  6. Remove from the oven. Enjoy slightly warm or cool them completely before enjoying.
  7. Chickpeas are crunchiest on day 1. Store leftovers at room temperature for up to 1 week.

Notes

  1. Larger Batches: This recipe can easily be halved, doubled, or tripled. Make sure you don’t crowd the baking sheets with beans. Bake in batches if doubling or tripling.
  2. Other Beans: We haven’t tested this recipe using other beans. Chickpeas are ideal because they have a very mild bean flavor after roasting.
  3. Seasoning Suggestions: Instead of the cinnamon sugar coating, add a generous sprinkle of sea salt and freshly ground black pepper. We also love the combination of cayenne pepper, sea salt, and ground cumin. No need to measure, just add a very generous sprinkle of your favorite seasonings. No matter which flavors you choose, always coat the beans with a drizzle of olive oil before adding seasonings.

Keywords: roasted chickpeas, cinnamon sugar chickpeas

19 Comments

  1. What a wonderful idea! I was wondering – have you ever tried coating them with honey instead of with sugar? I may tried a small batch with honey instead to see if it works.

    1. I have and… the honey burns! You can try it but I’ve never liked the results. I suggest maple syrup instead (see recipe notes).

  2. I made these yesterday from dried chickpeas that I cooked off and it worked wonderfully! I haven’t bought canned chickpeas in several years, as it’s much cheaper and less salty to boil our own!

  3. Thanks for the wonderful recipe! I made two batches yesterday (from dried chickpeas I’d boiled off). The first was 1/2 tsp Himalayan salt and 1 T olive oil, and for the second one I added the cinnamon/sugar mixture as you suggested — except I also added 1 heaping teaspoon of cocoa powder. This made them taste like chocolate cinnamon twists and the kids could not stop eating them 🙂 Thanks again!
    Next time I will try it with maple syrup, cinnamon and cocoa.

  4. 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? 

    1. 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.)

  5. Garam marsala spice 

  6. 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!

  7. 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.

  8. Can these be frozen and packed for lunches?

    1. I can’t see why not!

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

  10. Gordanzobeans says:

    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!   

  11. I REALLY want to do salt and vinegar chickpeas – would I just add the salt and vinegar after the first roasting, when I add the oil???

    The last bunch I tried (not your recipe) weren’t crunchy but you’ve shown me some new tricks so I will try again!

    1. Lisa, I’d add them after the first roast. I’ve never tried it so I’m curious how they turn out! Let me know.

  12. These look absolutely fabulous! I stubbled on your website while looking on Pinterest, and I am excited to try so many things on it! I have edamame and chickpeas draining now, and I was planning on making a savory version… for now. That other can of chickpeas in the pantry will most likely be turning into the cinnamon sugar version! I do plan on using your cooking method. I’ll post again with how they turn out!
    Thank you for all the great recipes!

  13. Would it be possible to make these without any added oil?

    1. I use less when roasting chickpeas, like 5ml or a teaspoon, but the oil probably helps the coating stick.

  14. So good. Made exactly per recipe, including 30” cool down in oven.
    Added chickpeas & any extra sugar/cinnamon to a bowl and ate right up.

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