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. Nicole @ Young, Broke and Hungry says:

    Crunchy chickpeas are my weakness!

  2. I’ve always wanted to try a roasted-chickpea recipe! I think I would lean more toward savory seasoning than sweet, but your idea of adding these to salads (like candied nuts) is really interesting! I don’t like nuts really, so this sounds like a wonderful alternative. Maybe I’ll make a ton of varieties and put them in cute little jars for Christmas presents :D. Thanks for the fun idea!

    1. That sounds like a wonderful (and cheap!) gift to give around the holidays Caley. And there are so many savory options for seasonings. I love simple sea salt and pepper.

  3. Just made these, and they are DELICIOUS! Dangerously addictive…the cinnamon-sugar combination is perfect, thanks for the snack idea! 🙂

    1. Perfect! So happy you enjoy these too Laura. I love them!

  4. Georgia @ The Comfort of Cooking says:

    Love this scrumptious, easy, cinnamon-spiced snack! I can tell that these would be totally addictive, too!

  5. Joanna @ the knit lit twit says:

    I tried making something like these once before, but I just could not get them crunchy. I’m determined to get it right eventually though, and I think your tricks will help, thanks!

  6. Funny to read “oil+salt+pepper+cayenne” at the bottom of the recipe as I was thinking exactly the same while I was reading your post! Great minds think alike 😉 I’m definitely racing to the grocery store after work today. Have to munch on these tonight 😉

    1. Let me know how you like them, My Linh. And yes. Great minds do think alike!

  7. My daughter and I made these this morning! They’re as beautiful as they are delicious! Thank you!!!

    1. That’s wonderful Mary! Happy you both love them.

  8. Have you tried these with Truvia or another sweetner? I was thinking of a way to cut down on the sugar so maybe I will give it a try.

    1. I don’t like the way that truvia tastes after being exposed to such high heat for so long, so I prefer sugar. Let me know if you try it!

  9. I’ve never had roasted chick peas before! I’m intrigued and wonder if my kids would eat them:)

    1. You should give these a try! Savory or sweet – I love them any which way.

  10. The Baking Historian says:

    I just made these for a roadtrip the boyfriend and I are taking this weekend but I doubt they’ll make it until tomorrow! They are wonderful! I couldn’t get them dry enough (to my liking) by patting them with the kitchen towel so I hauled the hairdryer into the kitchen (which also helped with the removal of the little peels). Your tip for removing the skins is really helpful as I noticed that a lot of the water from the rinsing process is still retained under that little layer. Sweet batch done, now I’m going to make a savoury batch! Yay! Such fun 🙂

    1. Haha I am laughing so loud picturing a hairdryer drying these chickpeas in the kitchen! That’s actually a great idea – much quicker too! I’m so glad you enjoy these as much as I do. They are a perfect road trip snack!

  11. Mallory @ Because I Like Chocolate says:

    I’ve made a TON of roasted chickpeas (they used to be a snack on the menu of a restaurant I worked at) but the were always salty vs. sweet. I have never even thought about making them sweet until now. Cool idea!

    1. Yeah! You should try it. I obviously love them sweet. 🙂

  12. Yum, this is such a perfect snack 🙂 I love it!!

  13. Katy @ Katy's Kitchen says:

    I’ve never thought of trying a sweetened version of these, but I bet it tastes awesome. Canned beans are definitely easier since they’re already cooked, but if you do ever cook your chickpeas from dried, I find that soaking them overnight with a little lemon juice REALLY helps with their “after effects”. 😉

    1. Haha Katy, thank you for the “after effects” tip. I will try that with my next dried batch that I pick up!

  14. I love love love that show. We own all of the seasons on DVD! I think there is season 6 that we still need to get though. I clearly don’t understand some of their genius humor, but it’s still funny to me. 🙂

  15. Got to try these! Good alternative for nutty snacks. I have a couple baking sheets that look like yours but can’t find any more of them!! WHERE DID YOU GET THEM???? Mine look horrid but I LOVE them! Help me please!

    1. Hi JP, I got these baking sheets at Bed Bath and Beyond. Though I’ve seen nice ones at even Walmart, Target, and my general grocery store. These are great too:

  16. Hi Sally!
    I have seriously shared your website with EVERYONE I know. Maybe more than once. Coworkers, my mother in law, my sister, my gal pals. Why am I sharing my secret to delicious baking?! I guess it’s just too good to keep to myself.
    This recipe was a fun twist on chickpeas for sure. Thank you for posting!!
    Now what to make for National Boss’s Day on Wednesday…. c:

    1. You are the sweetest to share my website with so many people! I sincerely appreciate it. 🙂 And these chickpeas are just so delicious. I love them with all different kinds of seasonings! National Boss’s Day – how about a big batch of Snickers-Stuffed Snickerdoodles?! So good.

      1. Oooh they look delicious -thanks for the recommendation! I’ve made your snickerdoodle recipe and that was a hit, so this might be a good “special occasion” version.

  17. Oh my goodness these are so delicious. I used salt and rosemary and I am in heaven right now. The tip on waiting to coat them after they’ve been in the oven for 15 minutes is so smart.

    1. Your salted chick peas sound incredible, Emily. Happy you love them!

  18. I’ve got them in the oven now. Cann’t wait to try. I don’t care too much for Hummus.

  19. Wow! sweet chickpeas?! I’ve never thought of that! Thanks so much for posting a recipe on how to roast the chickpeas. I’ve eaten them (savoury) many times in bars and restaurants but had no idea how they got them so delciously crunchy. Just a side note: it IS good to remove the skins….I’ve read they’re the reason for the….ummmm……gastric indiscretions that often occur after eating beans. 🙂

    1. YES! I try to always remove the skins when I have the time. So much easier on the tummy.

  20. You know I was just thinking, I bet dry hidden valley ranch packets would be wonderful with these! I may try that with your other flavor combos. Just thought of the ranch and thought I would share!

    1. Yes! They would be Lisa. I’ve never tried it. Let me know if you do!

  21. Yum…….in the oven now with garlic, cumin, chili powder, and sea salt……smell delicious…..thanks for all the tricks!

    1. I love that combination of flavors Connie. Enjoy!

  22. I had a serious craving for your Mom’s seasoned pretzel recipe (sooooo good!) but didn’t have any pretzles…sigh. I was looking at your other recipes for inspiration and came across these…and was inspired! I halved the spice mix from the pretzel recipe and used two cans of chickpeas. The results are amazing! I got the fix I needed. Thanks Sally

    1. I can only imagine how good the seasoned pretzel spice mix is on these roasted chickpeas. I have to try it! Thanks Anne.

  23. The blog posted is very interesting from all aspects and it will surely benefit the readers by all means.
    bast of luck

  24. I heard about these from a Mom friend of mine when I was telling her my daughter (one year old) has low iron. Chickpeas are high in iron. Woohoo! She was telling me that she made these all the time.

    I noticed that when people commented on this recipe you asked that they let you know if they did in fact try the recipe. I didn’t notice that anyone replied with their personal experiences of the recipe. I plan on making that my challenge of the week for next week. Make the recipe, post about it in my own blog and come back here to share my experience. I’m thinking about making some cinnamon/sugar and some with ginger. (I have a jar of ground ginger that’s just been hanging around doing nothing.)

    And now it’s time to enjoy the evening with my Guinness, Hubster and maybe a big bad wolf on wall street.

    1. Hey Lisa! Lots of readers have tried these chickpeas and have reported back. I think you’ll just love these – the ginger version sounds like it’d be delicious.

      1. Holy garbanzo beans batman! These are TASTY! I’m trying to keep my calories down so I opted for a S&P with Italian seasoning and garlic flavor. I used dried beans so it added about 2.5 hours of ‘work’ but no big deal. The dried beans are really inexpensive.

        I learned a valuable lesson though, NO Silpat. Just straight onto the baking sheet. I roasted them for the recommended time and noticed that the ones that had rolled off of the Silpat were super crunchy. My hubby just put them back into the oven for another 10 minutes sans Silpat and voila, Perfection!

        I made these on Thursday and kept them in a plastic container. It’s now Tuesday and they are still super crunchy. I wonder if it’s the container or the fact that they were from dried/soaked/cooked beans?

        The best part is that a 1/4 cup serving is only about 86 calories and 5 grams of healthy fats. I just pre-measure 1/4 cup and snack on it all day. I can’t wait to make different flavors!

        Thank you so much for this terrific tutorial/recipe!

      2. SO happy you’re loving these chickpeas, Lisa! Love using just simple salt and pepper on my chickpeas. You’re right – a great way to keep things simple and not use and added sugar. A great salty, savory snack. Thanks for reporting back!

  25. Lyz Lucibello says:

    Hi Sally! I just came across these on fb, I can’t wait to try them!
    My husband loves any kind of beans and I’m sure he will devour these 🙂

    I also see you love doing your nails… Have you ever tried the awesome nail wraps by Jamberry??? Omg, if you love that Essie color, but hate the way manis last only a few days, you will addicted to Jamberry as much as these cinnamon sugar chick peas 🙂 maybe more… And they are calorie free 😉
    Take a peek at my website. If you have any questions, you can email me.
    Take care! I’ll let you know how my chick peas turn out!

    PS- I am a dog and horse lover and I donate my proceeds to rescues because I can’t save them all 🙁

    1. Thanks Lyz, I will check it out! Hope you love these chickpea snacks as much as we do.

  26. Lyz Lucibello says:

    Ooooo… I just had an idea… What about some Indian spices like garam masala on these! My husband might eat the entire batch while they’re still hot, lol

  27. Are you able to save these for later or do you have to eat them all at once? I would love to make these for my picky toddler!

    1. The chickpeas are crunchiest on day 1 – but they will be fine saved for a few days at room temperature.

    2. Careful with these or your picky toddler will become your tooting toddler. 🙂

  28. DELICIOUS!!!

    I’ve had 2 cans of Trader Joe’s Garbanzo beans(meant for hummus) taking space in the pantry and decided to try this out.

    I’ve never had chickpeas so I wanted to keep it simple so I can appreciate the natural flavor and they turned out great!

    I followed your steps but rather than cinnamon sugar, I used French Sea Salt. Delish!

    Going to hit up costco later this week – I just hope their cans are not costco-sized or I’ll be making music without singing a tune. 🙂

    1. Hahahahaha music without singing a tune. I tried to warn everyone! Too many and… well, you know. Happy you enjoy them with sea salt!

      1. These things are so addictive and I must shamelessly admit that I’ve eaten the whole can. I made them right before I went to work out (left the oven open to cool) and came back ready to sample a few pieces and then put the rest away for a snack later today.

        Let’s just say the mason jar sits empty. This puts kale chips to shame.

  29. Hi Sally!

    I have a jar of Master Food Cinnamon Sugar, so how much of that do you suggest I use in lieu of making my own cinnamon sugar mixture?


    1. I’d use about 3 Tablespoons Deanna. Enjoy!

      1. Thanks Sally, will try making them tomorrow. As I type this, I have your apple slices in the oven, can’t wait!

  30. have you ever coated them in butter instead of olive oil before?

    1. I have not tried that.

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