Honey Cinnamon Roasted Chickpeas

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I’ve shared two indulgent holiday cookies this week, Chocolate Chip Peppermint Crunch Cookies and Red Velvet Cheesecake Cookies. I figured it was time to share a healthier holiday treat-Honey Cinnamon Roasted Chickpeas. If you haven’t tried roasted chickpeas, you are missing out. They are easy to make and one of my favorite snacks. You can season them in a variety of ways, but these Honey Cinnamon Roasted Chickpeas are perfect for the holiday season.

If you are a fan of the cinnamon roasted almonds that are commonly served in shopping malls, you will love these roasted chickpeas. They have the same flavor. I’ve made Cinnamon Roasted Almonds before, but since Josh is allergic to nuts, he couldn’t taste them. These Honey Cinnamon Roasted Chickpeas are a great alternative for those who are allergic to nuts.

I love that this recipe only has five ingredients. I bet you have everything in your pantry to make them right now. They are simple to make and will make your house smell amazing! The chickpeas are crunchy, sweet, and  highly addictive. Make a double or triple batch if you plan on sharing:)

Honey Cinnamon Roasted Chickpeas are a great healthy snack-perfect for munching on while you watch your favorite Christmas movies. They also make a great gift. Place them in a mason jar, festive box or bag and give them out to your family and friends this year. Everyone will appreciate a healthier treat during this sugar overloaded month.

Honey Cinnamon Roasted Chickpeas

Sweet and crunchy Honey Cinnamon Roasted Chickpeas make a great healthy snack. They are simple to make and will remind you of your favorite roasted cinnamon nuts. They also make a great gift during the holiday season.
4 from 1 vote
Prep Time
5 minutes
2 cups roasted chickpeas


  • 1 15 ounce can chickpeas (garbanzo beans)
  • 2 teaspoons canola oil
  • 1 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar
  • 1 tablespoon honey


  1. 1. Preheat oven to 375 degrees F.
  2. 2. Drain chickpeas (garbanzo beans) and rinse them under cold water until starch is removed. Place chickpeas on a paper towel to dry. You can peel of the skins if you wish.
  3. 3. In a small bowl, whisk together the oil, cinnamon, and sugar. Place chickpeas in bowl and stir until all of the chickpeas are evenly coated. Spread out the chickpeas on a large baking sheet and bake for 35-40 minutes, or until chickpeas are crunchy and no longer soft in the middle.
  4. 4. Place hot, roasted chickpeas in a small bowl and coat evenly with honey. Spread chickpeas back out on baking sheet and allow to dry. Store in an airtight container at room temperature.
  5. Note: This recipe can easily be doubled or tripled.

If you like these Honey Cinnamon Roasted Chickpeas, you might also like:

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I made roasted chickpeas a while back and LOVED them! They’re so awesome on top of salads. These look good and I actually think they’d be awesome on ice cream!

  2. these look awesome! I roast chickpeas, too, and use brown sugar in them and it turns to caramel and they get so…good.

    And sometimes I roll them in peanut flour and they turn into little “peanuts”, crunchy and crispy.

    Love your photo staging, too!

  3. Yes! Thank you Maria for reminding me to sneak in a healthy snack in between all of the cookies and cakes! I love the sweet version of this great snack- they look delicious and easy to make!

  4. These really look tasty! And with all the candy floating around between Halloween and Christmas it is nice to have something all natural like to appease the sweet tooth!

  5. When I saw this recipe I had to rush off to try it – it looked so tasty! They didn’t come out very crunchy, though. Did I just need to bake them longer? I did them for 40 minutes as my oven is always on the longer side of cooking things, but like I said, they weren’t crunchy like a nut would be. I tried putting them back in, but I’d already coated them with honey, and they just got kind of tough and chewy… I’d love your advice!

  6. MMMMMMM now THAT is SO creative! Honey cinnamon roasted chickpeas! I’m having a Christmas party next week and I think I’m gong to put this on the menu! So perfect!

  7. I’m totally making these for Christmas and not telling anyone that they’re chickpeas. We’ll just see if anyone realizes they’re eating somethign GOOD for them!

  8. This is a great recipe! We are going to try it this week! Do you have an idea of how long they will stay good in a container? We give our sweets as gifts and this one would be perfect!!!

  9. I had no idea these were so quick to make! I’m dying for them now, especially since you compared them to the nuts at the mall. Oh my… At least I won’t hate myself *quite* so much for eating them all XD

  10. I made these last night…….how long do they have to dry after the honey before putting them in air tight container…..they were still pretty sticky in the morning??

  11. They’re in the oven now! Jamie’s sister just had a baby so I subbed corn syrup instead of honey (gasp! corn! bad!). Wonder if they’ll turn out, but figured it was worth a shot because your photos look so yummy.

  12. Hello! I made these over Christmas, but they came out pretty soft and didn’t have that crunch I was looking for. I pulled them from the oven when they were browned (and some starting to burn). After coating with honey, I let them sit. What I ended up doing was putting them back in the oven (with the honey on them) for about 10 minutes at 300. This added some more crunch, but I fear dried them out a bit – any advice for next time? I love the flavor!!

  13. I made these and they needed a significant amount of more time in the oven. Also, they needed more honey for our tastes. Otherwise, a nice change from the normal sweets.

  14. I used an additional 1.5 teaspoons of olive oil (the mixture was too dry without it) and substituted Splenda Blend for the sugar (1 T instead of 2). They are fantastic! My only problem is limiting how many I eat! Thanks for this fantastic recipe.

  15. Im almost drooling at the thought of these. I started out with a search for sweet chickpeas and have hit the jackpot with this. I might even make a double batch and process 1/2 into a sweet tasty chickpea butter. Thanks

  16. I wouldn’t leave these out at room temperature very long. Chickpeas are beans after all, and can go bad. They aren’t like nuts in that way. You don’t want to give the gift of food poisoning! So just remember to refrigerate this sweet treat. 🙂

  17. I made these last night — couple comments:
    1. house smelled GREAT
    2. I think I didn’t cook mine long enough. I baked them at 375 for 45 mins, and gave them a stir every 15 mins. I’d made a savory roasted chickpea recipe before that said to bake at 400, so next time I make these I’ll try that temp. I stirred every 15 mins for that recipe too, but I can’t remember if I baked them for 45 mins or a full hour. (Oh well. This is why I’m not a scientist.) In any case, they turned out with about half the batch crunchy, and half the batch aaaallmost crunchy — like stale cereal. So I think I needed to leave them in a little longer.
    3. The honey didn’t dry completely, so they were still a little bit tacky to the touch. None of this stopped me from gobbling them down 5 or 6 at a time.
    4. The honey-cinnamon taste reminded me of a cinnamon breakfast cereal, but the crunch was a snackfood all its own.

    The nice thing about these is that they’re gluten-free — so they’d make a nice gift for people who can’t tolerate wheat.

    Someone else mentioned cajun seasoning… I bet Old Bay would be good too…

    Lastly, I read on the Oprah blog that an easy way to dry them is to put a kitchen towel down on top of your cookie sheet, and put the rinsed chickpeas onto the towel, and shake the cookie sheet so they roll around and dry themselves. Then pull out the towel so the peas fall onto the cookie sheet. Easy PEASY! (hehehe)

    And if it weren’t for all the caramelizing sugar in this recipe, I’d have been able to just give the cookie sheet a shake to stir them during baking. But for this recipe I did have to take the pan out of the oven and stir them up with a spatula. Still no big hassle.

  18. Dear heavens, I’ve started the new year off with a new addiction. These are so so good. I’ve eaten about half of them already and they’ve only been out of the oven an hour.

  19. I love it when I Google something and up pops a friend. This happens with you a lot. I’ve seen these when you first posted but somehow they slipped my mind. Cannot wait to try these as a healthier substitute to churros! Thanks!

  20. of all the people who posted a comment, it looks like one or two THAT TRIED THE RECIPE. Who cares that you are planning to try the recipe. That’s not very helpful. How about saving us the trouble of having to read your plans, and only post if you trie the recipe. That would be helpful.
    I did, in fact, try the recipe and found it delicious and simple.
    Thank you for sharing the recipe.

  21. Hello!
    The garbanzos are previous cooked, like when you buy the can of garbanzos? or are they un-cooked?

  22. I just made a variation of these from a friend’s recipe and they are do delicious! A year-round snack and sweet treat. In the recipe I followed, I used olive oil(only 1 tbs), an extra .25 tbs nutmeg and .25 cinnamon. Also I love my chick peas soon after finished cooking as well as the center slightly soft, outside hard.

  23. I just found out that I am insulin resistant and was looking for a sweet snack food that would be acceptable for my diet. I used coconut oil, agave nectar, and coconut palm sugar and it was so good! I also roasted it at 400 because a few people had commented them not being cooked enough and they turned out great! Cant wait to make more!

  24. These were good however mine cooked very unevenly. Some burnt and some were a little chewy. I did put a little sea salt with the honey. That was a great addition! In my very humble opinion.

  25. Just wanted to offer a tip for separating the peas from their skins. If you dump the can into a colander and rub the chickpeas, the skins come off. Dump them into a bowl of water and the skins (mostly) float up. They look like little jellyfish swimming in the water! You can then skim them off the surface, leaving the chickpeas at the bottom. You can also “pre-dry” the skinned chickpeas in the oven before coating with the oil/sugar/cinnamon. I love this recipe – I love that something so healthy can be such a tasty snack!

  26. Pingback: Healthy Snacking
  27. Hi. Thank you for sharing the recipe. However, my chick peas didn’t turn out crunchy either which was disappointing. Sorry but this one was a no no for me

  28. Am I reading this correctly? After you put the chick peas in the cinnamon honey mixture, then roast. When they’re done are you pouring more honey over them???? Please let me know recipe looks yummy and I can’t wait to try it. Thank you.

  29. What is the secret to equally roasting chickpeas. I’ve tried this recipe twice an the flavor was good but I cannot get the beans right…some are burnt, some perfect, others chewy. I thought I left them out long enough to dry but now I’m contemplating letting them sit out overnight to dry. Help

  30. 4 stars
    These are so delicious!!! I have really been trying to get my daughter to eat healthy snacks and more protein. 
    This is a keeper.
    Only question is do you have the nutritional facts on this recipe? 

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