chick peas

Everything tastes better roasted. Fact. It really does. nuts, seeds, veggies, garlic and now chick peas too. I am a little late to the roasted chick pea party but I’m here now so that’s all that matters. I’m still a little too impressed with how these turned out and are nothing like a soaked chick pea but rather crispy and crunchy! Kinda satisfying. Just be sure to really dry those bad boys first, like thoroughly, using kitchen roll or a clean tea towel. Once they’re all high and dry they’re set for flavouring up and roasting to perfection!

chick peas roasted

The flavour combos are endless but I reckon salt ‘n’ vinegar would be a bit of a star. That’ll be my next batch, salt ‘n’ vinegar always was my favourite flavour. In the meantime these are sweet, nutty and beautifully spiced with cinnamon, umm umm.

chick peas roasted

Reasons to eat these as an afternoon snack:

no bad fats
no additives
high in fibre and protein too
100% natural

chick peas roasted

Come on, you can’t say that for your average bag of crisps/chips or shop bought cereal bar can ya? That’s why I make these in batches and store in an airtight container for those munchie moments.

Just dry ’em well and watch ’em roasting – too little and you’re like, ‘where’s the crunch?’ and too much and they’re a bit charcoaled! Enjoy guilt free delicious snacking.

chick peas roasted

Sweet cinnamon roasted chickpeas

1 can chickpeas, drained
1 tablespoon coconut oil
1 tablespoon brown sugar
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon


1. Preheat oven to 225ΒΊC. Meanwhile, rinse your chickpeas under cold running water + dry thoroughly by spreading out a single layer, using kitchen towel to soak up all excess moisture. It’s important they’re as dry as dry can be.
2. Place on a baking tray + roast for 15 minutes.
3. Remove from the oven + drizzle oil over the chickpeas followed by the sugar, salt + cinnamon. Toss to coat evenly.
4. Return to the oven + roast for a further 15 minutes until crunchy. Amaze at how you just transformed chickpeas.

7 comments on “Sweet Cinnamon Roasted Chickpeas”

  1. i tried this recipe and couldn’t get the chickpeas to crisp up/dry out more, even though i kept them in the oven for significantly longer than the time you had listed in the recipe (and i did make sure to dry them well before starting). is it possible the oven should be at 325 degrees instead of 225 degrees? i love the idea of the recipe, but i want to make it work properly. πŸ™‚ thanks!

    • Hi there, so sorry this didn’t work out for you. Just to be clear the 225 is in celcius and not Fahrenheit. In Fahrenheit this would be 430!!! I’ve made this several times now and it’s worked great so I’m certain all is well with the recipe. Thanks for stopping by πŸ˜‰

    • Hi there, I haven’t tried this but if I did I would put the honey on half way through cooking to prevent burning. Also I cannot guarentee they would be as crunchy……..Let me know how it works out, Charlotte πŸ™‚

  2. Hi there,

    This recipe looks fantastic! Do you have any idea how long they would be good after cooking? Like, do they have to be eaten that day or can they be stored for like a week?


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