How to make crunchy roasted chickpeas with honey, cinnamon, and sea salt. You will love this easy, almost addictive snack recipe.
We love how easy it is to make this honey roasted chickpea snack. They are so good that once you start eating them, it’s hard to stop. We like them to be extra crunchy so take a look at our tips below for how to make the crispiest, crunchiest snack possible.
How to Make Crispy Chickpeas in the Oven
Making roasted chickpeas is pretty simple — start with cooked garbanzo beans (chickpeas) and roast in a hot oven until crisp. Then toss them with whatever spices or seasonings you love. In this recipe, we use honey, cinnamon, and some sea salt.
You could just as easily make them more savory and replace the honey and cinnamon with your favorite spice blend. A version using our taco seasoning or homemade chili powder is on our list to make next.
As far as the beans go, you can used home cooked or canned for this recipe. If you plan to cook your own, take a look at our straight-forward tutorial for cooking dried chickpeas three ways. We even show you how to do it in a slow cooker. If you plan to use canned beans, make sure you drain and rinse them before making the recipe.
Four Secrets for the Crispiest, Crunchiest Chickpeas
Once you have the chickpeas, you can move onto roasting them. There are four secrets to making the crunchiest chickpea snack:
Tip #1: Pat and air dry. For the crispiest result the beans must be a dry as possible before roasting. Pat the beans dry, and then leave them out to air dry for about an hour.
Tip #2: Roast them plain. Once the beans are dry, roast them without any oil or seasonings until crisp. This way, they dry out as much as possible in the oven without turning greasy.
Tip # 3: Season at the end. When the chickpeas are roasted and crisp, toss them with whatever seasonings you plan on using. We use olive oil, honey, cinnamon, and salt. When they are coated, slide the pan back into the oven for 5 to 10 minutes, or until the honey caramelizes onto the beans.
Tip #4: Let the beans cool in the oven. Just to make sure we’ve gotten rid of as much moisture as possible, when the beans are done, turn the oven off, open the door, and then allow them to cool down.
It’s hard to stop once you start munching on these so get ready to make another batch. We love this easy roasted chickpea snack and cannot wait to make more batches soon.
Honey Roasted Chickpeas
- PREP
- COOK
- TOTAL
Home cooked chickpeas or canned chickpeas can be used in this recipe. If using canned, there is about 1 1/2 cups of beans in each 15-ounce can. This means you will need 2 cans. When buying honey, we shop around for a local honey from a small farm. It’s a bit pricier, but much of the honey found in the grocery store doesn’t taste very much like honey and instead just tastes sweet.
You Will Need
3 cups cooked chickpeas, drained and rinsed if canned (two 15-ounce cans)
1 tablespoon extra virgin olive oil
1 1/2 tablespoons honey
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt, or more to taste
Directions
1Spread out chickpeas on a paper towel. Pat dry, then let air dry for 45 minutes to an hour.
2Heat oven to 400 degrees F. Line a rimmed sheet pan with parchment paper, and spread chickpeas in one layer, in the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes. (The chickpeas will continue to get crunchy as they cool.)
3Meanwhile, in a small bowl, stir olive oil, honey, cinnamon, and the salt together.
4Take roasted chickpeas out of the oven and while they are still hot, toss them until well coated, with the honey mixture. Bake another 5 to 10 minutes. Shut off the oven, open the oven door, and let the chickpeas cool inside. (Helping to make them even more crunchy).
5Store any cooled leftovers in an airtight container for up to a week. (Do not store in the refrigerator, this causes them to loose their crispiness).
Adam and Joanne's Tips
- Savory version: This recipe can easily be adapted to make a savory roasted chickpea snack. Instead of mixing the olive oil with honey and cinnamon, try your favorite spice blend or simply leave them plain and lightly season with sea salt.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
You May Also Like...
I made these today with a modification and they were OUTSTANDING!! I prefer savory over sweet flavors, so I used Zaatar (a middle-eastern seasoning) and salt. I doubled the recipe since I used a whole pound of dried chickpeas which equals 2 cups dried/6 cups cooked. I found that I didn’t need to double the olive oil as 1 Tblsp was enough even with double the amount of chickpeas. I used 1/2 tsp sea salt and 1/2 tsp Zaatar. They are truly delicious and become way crispier as they cool….just as you wrote in the recipe. Thanks for such easy-to-follow instructions!!
These sounds lush, one question though, could these be baked from frozen pre cooked chickpeas, I like to batch prep snacks like this
Hi! Can I make the honey roasted chickpeas in a slow cooker? Thank you!
Hi Lorna, We have never tried this, so it is difficult for us to say how it would turn out.
These sound delicious to me, and I’ll be trying them with a chili/lime seasoning. So hard to find a really tasty snack that provides good nutrition, and this seems to fit the bill.
Just made a savory version using old bay seasoning, now i regret I didn’t make enough!!!! Your method makes the chickpeas very crunchy (I did bake them under 30min because they look good enough for me). Hopefully, there will be leftovers tomorrow for me to try if they stay crunchy overnight :p Thank you so much!!!!!
Recipes look delicious. Can’t wait to try them!
I made your recipe using 1 can chickpeas; with the exception used Kosher salt because I didn’t have (or did and couldn’t find). The last step I baked in oven @375 degrees for 10 minutes to get the ‘caramelized effect.’ Found it a little too crispy, likely bake 6 minutes. I will make these again. Thank you.
Do I need to peel the skins off first??
No, we didn’t find that the extra step of taking the skins off was necessary.
I am so glad you said you didn’t have to take the skins off. That took me forever in some recipes I found and loved the taste but that extra step killed me. Chickpea snacks coming on full go now!!!
I have not made any of your recipes yet. But have been keen as mustard to give em a go. Especially your Better Than Store Bought Hummus & Tahini recipes. I just bought a pre loved food processor from the Salvos. Next is buy some of the ingredients. Can’t wait to make them and start eating a healthy snack
Hi there, while the chickpeas bake, try shaking the pan around so they cook evenly. Also, it is really important that they are all dry before placing into the oven. When we make them, some don’t become as crispy as others, but they are soft.
Just discovered your site.
Haven’t made the hoummous/tahini /crunchy chickpea recipes. ….off to the shops tomorrow to buy dried chickpeas and hulled sesame seeds….I never realized it was so straight forward. ..Your videos are excellent and tips so informative.
I will visit this site again…thankyou!
I am absolutely obsessed with roasted chickpeas! I usually make a savory version, but love the idea of switching it up with some sweetness like this!!!
Thank you!!! We just introduced my toddler to salt/olive oil roasted chickpeas last month, and he loves them. My husband said last night that we should try honey mustard, but I laughed at him. Looks like we need to give it a try, along with this version. We used a similar method, roasting dry for most of the time before adding any oil/seasoning to make them really crisp. Thanks for sharing this sweet version!
Hello, delicious! These look SO good. Addictive, even! Love these in place of the usual chips, popcorn, etc. Gotta try these soon!