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
Servings
2 cups roasted chickpeas

Ingredients

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

Instructions

  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’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!

  2. 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!!!

  3. 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

  4. 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??

  5. 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.

  6. 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!!

  7. 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.

  8. 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.

  9. 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

  10. 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. 🙂

  11. 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.

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