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

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


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


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


  1. Preheat oven to 400°F (204°C). Line a large baking sheet with a silicone baking mat. Set aside.
  2. 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.
  3. 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.
  4. With 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.


  1. Larger Batches: 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.
  2. 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.

Keywords: roasted chickpeas, cinnamon sugar chickpeas

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


      1. I just used your baking technique but put some garlic salt, and fresh cracked black pepper, and a tiny dash of cayenne and they are the perfect savory snack to keep me away from the chips! 🙂

  1. I have a 2010 recipe that’s very similar. I don’t even want to show you the link. The photography, oh my. LOL

    I use more sugars and so as they bake, there’s more caramely action happening (and also more cleanup action). Yours look wonderful and I LOVE snacking on chickpeas like this. One of my faves!

    They’re so good that when I make them, I could eat half the batch, just standing in front of the oven door. People don’t believe how good they are til they try them!

  2. It’s been a while since I’ve tried chickpeas this way but you’re bringing back good memories! I still can’t decide whether I like the spicy nor sweet version better…I wonder if you could do these in a dehydrator. I suppose they’d take a really long time!

    1. I love the cinnamon-sugar version, but the sea salt and pepper ones that I make are amazing too. I’m sure these would work in a dehydrator, but I’m not the person who would know for sure. I don’t have one, but my guess is yes?

  3. OMG! Wegmans! Do you usually shop there? I’m from Rochester, NY and grew up with Wegmans but have traded my beloved Weggies for Whole Foods and HEB here in Austin, TX.

    The one thing I TRULY miss – their hot bar and the fresh green goddess juice. Nothing down here compares – NOT even the flagship Whole Foods store.

    1. Hi Lys, yes I am an avid Wegmans shopper. It’s my favorite. I shop there and Trader Joes, mostly. I love their hot bar SO much. In fact, all of their prepared food is impressive. I go to their chinese food and sushi station often. Now I have to try their green goddess juice!

      1. Hi,
        Could you use pesto? What about lemon basil or thyme? My mom loves chickpeas and thought different flavored would be a nice edition to her Christmas gifts. I just don’t want to look up a million recipes to get ratios for each spice or liquid, any ideas? I wonder if lemon Parmesan would be good. Giana just did a recipe this weekend, she added pistachios and peeled raw almonds but she put in all spicy stuff and I didn’t know what flavor profiles to add instead of. I’m not very good at thinking up flavor combinations, I’ve never really cooked with many spices. Lavender vanilla? Let me know what you think I have never liked garbonzo beans just from the can, but they look delicious crunchy and I need as much protein as possible…….thanks for your help!

      2. Hi Lisa – I think lemon basil/thyme would be a great choice! Sometimes I do cumin, sometimes salt/pepper/paprika, sometimes lemon pepper seasoning, sometimes salt/pepper/garlic powder. I’ve never added nuts to it but that’s a great idea! I’ve never tried these with pesto or lavender.

  4. Oh I love roasted chickpeas! I have a savory chipotle seasoned recipe on my site, but don’t go look for it! The photos are horrible! LOL!

    I love cinnamon sugar everything, so I can only imagine these are awesome!

    1. Your version sounds amazing, regardless of the photography – which I’m sure isn’t bad at all! I love making the chickpeas spicy.

  5. Yummy! I roasted chickpeas one time and used them as a salad topping in place of croutons. Those cinnamon-sugar chickpeas look tasty – I can smell them. All of those recipes say, Don’t Mind If I Do.

    1. I’ve done a sea salt version and use them as croutons too. It’s so good, Bobbi! Try the sweet cinnamon version next. They’re wonderful!

    1. Thanks Kammie! I got the idea for doing this from my friend a few years ago. And yes – it’s so creative. Let me know if you ever try it!

    1. I have a bit more time on my hands now that the manuscript is over so I’m happy to be able to include a few more in-process shots these days. Thanks Erin!

  6. These look really good! I’ve had Kickin’ Chickpeas from My New Roots before. They are sooo good, and involve pistachios too!

    I love the idea of having them sweet to help curb my sweet tooth in the evenings. I also love the tricks you add for getting them really crunchy. I’ll have to try them.

    I tell people that roasted chickpeas are like adult versions of corn nuts!

    1. Beth – yes! That is exactly the description I was looking for. Just like corn nuts. And I have to check out those Kickin’ Chickpeas. They look awesome from what I see. I love pistachios.

  7. Do you think putting those anti-moisture packets (like the food grade ones that come in my vitamin bottles) would work to keep the moisture out of these, in a sealed container?

    1. Hey Laura! Let me know if/when you give these roasted chickpeas a try. And I’m glad you learn a few things from my posts. 🙂

  8. Sally, you are so wonderful with your explanations via photos and words! I have never tried roasted chickpeas, but I love eating them, so I am sure to love them roasted! Your tutorial has inspired me to try this sweet variation!

    1. Mercedes, I’m sure you would love these crunchy chickpeas. They are quite addicting. 🙂 I’m glad that you appreciate my explanations and such. I always want to learn myself, so I figure others may want to learn too!

  9. attempt number 1 didnt go well yours look fab mine looked like little balls of coal, dont think I kept a close enough eye on them. never mind shall try again and I do like the sound of garlic ones

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