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Cinnamon Maple Crunchy Roasted Chickpeas

Sweet-spiced chickpeas roasted until deeply crisp, with warm cinnamon, a glossy maple coating and a pinch of salt.

Cinnamon Maple Crunchy Roasted Chickpeas

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted very dry, loose skins removed
  • 1 tbsp14 gOlive oil
  • 1½ tbsp30 gMaple syrup
  • 2½ tsp packed12 gBrown sugar
  • 1½ tsp4 gGround cinnamon
  • ½ tsp2 gVanilla extract
  • ¼ tsp1.5 gSalt

Steps

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment.
  2. Spread the chickpeas on a clean towel, pat them very dry and rub off any loose skins so they roast up crunchy.
  3. Toss the chickpeas with the olive oil, spread them in a single layer on the sheet pan and roast for 25 minutes, shaking the pan halfway, until dry on the outside and lightly golden.
  4. While they roast, stir the maple syrup, brown sugar, cinnamon, vanilla and salt together in a large bowl to make the cinnamon glaze.
  5. Tip the hot chickpeas into the bowl with the cinnamon glaze and toss until evenly coated.
  6. Spread the glazed chickpeas back on the sheet pan in a single layer and roast for 10 to 12 minutes more, until the coating is bubbly and the chickpeas are deep golden; watch closely so the sugar doesn't burn.
  7. Let the chickpeas cool on the pan for 15 minutes; they crisp further as they cool. Store any leftovers uncovered or loosely covered at room temperature.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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