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. 

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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!


Comments are closed.

  1. I just came across this recipe and it’s funny because nobody I know other than my mom and I know you can bake chick peas. We have been making roasted chick peas for years. Personally, I don’t like cinnamon. Weird, I know. But they are really good coated with olive oil, garlic powder, and salt though. They were a staple when I was pregnant a few years ago.

  2. Blair patterson says:

    I made the soft pretzels on the weekend and thought I would try this one out!!! I love it!! Thank you for the great, simple recipies 🙂

  3. I LOVE wegmans! we live a block away from ours! lol

  4. The seasoning suggestions at the bottom of this recipe ends with “You could” like it’s the beginning of an unfinished sentence. Just wanted to let you know 🙂 Recipe looks great though, I might have to try it later!

    1. Whoops! Thanks Michelle

  5. Made these last night and love them! Finally I can eat chickpeas! I hate hummus 🙁
    You were right about losing their crunch on day two, so I pooped them back in a 250 degree oven for 10 mins or so and they are crunchy again!! Whoopwhoop!

  6. Hi I am new to cooking and was curious if you mix the chickpeas and sugar in a bowl or right in the pan. How do I stop the brownsugar from burning?

  7. So the first time I made these, I didn’t leave them in the oven as it cooled down and they were quite soft still. So today when I made them, i left them in the turned off oven for 20 minutes and they were super crispy and delicious. I loved these and will start to make them on the regular 🙂

  8. Even before you mentioned these as an alternative to nuts, I was considering the possibility. I developed an allergic reaction to nuts which is now potentially fatal, have landed in A&E three times now. My husband and I love nuts, even though we no longer have them in the house. This could be the answer, can not wait to try them.

  9. I would totally believe that these cinnamon-y, sugar beans are delicious, because one of my favorite desserts to make is comprised mainly of chickpeas! ^-^ They make a decadently gooey chocolate chip cookie pie. Hooray for beans in desserts! 😀 (Love your blog, btw! Just found it recently and want to eat all of the gorgeous pictures up! So happy your blog is such a success for you!! ^-^ xoxo)

  10. I just made these but they aren’t crispy at all.
    what did I do wrong? I didn’t use can I presoaked my garbanzo beans and then boiled then for an hour and a half. I then did as the recipe said and I can’t figure out what went wrong. Help me please.

    1. When using dried instead of canned soak overnight, dry well and then bake. Do not boil first.

  11. Hi Sally! I tried making these tonight and they were popping all over. Any ideas? Maybe too damp still? I don’t want the bottom of my oven to get all of the delicious snacks! 🙂

    1. They were popping? I’ve never had that happen before! Your lucky oven! I just researched that and it sounds like it’s an issue with the chickpeas not being completely dry. So, it sounds like they were a little too damp still Hilary.

  12. Hi Sally! How much Cayenne and cumin would you suggest adding? Thank you!

    1. I usually add 1/2 teaspoon of each.

  13. Have you ever made your own chickpeas. ..From the dried ones?

    1. 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!

  14. 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).

      1. Thank you for the reply – just in time to head off a potential disaster. 🙂

  15. Oh these look like such a great idea! Definitely want to try them… Thanks for sharing!

  16. Hi there!
    I was just curious, what should I use if I don’t have a silicone baking mat? Is aluminum foil okay? or any other suggestions? Thanks!

    1. parchment paper works

  17. 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.

  18. 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.)

  19. Garam marsala spice 

  20. 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!

  21. 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.

  22. Can these be frozen and packed for lunches?

    1. I can’t see why not!

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

  24. 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!   

  25. Should the chickpeas be cooked after they are soaked?

  26. 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.

  27. Could you use Splenda in place of sugar?

  28. 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!

  29. allan luyckfassel says:

    do you use parchment paper in the oven .

  30. What would you do with dried grabanzo beans instead of canned? I live in Korea and don’t have access to canned beans. Thanks! 

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