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Snack recipe · from the recipe book

Cinnamon Sugar Roasted Chickpeas

Crisp, golden chickpeas with a warm cinnamon-sugar coating and a hint of vanilla and nutmeg, crunchy through and through.

Cinnamon Sugar Roasted Chickpeas

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted very dry, loose skins removed
  • 1 tbsp14 gCanola oil
  • 1½ tbsp packed20 gBrown sugar
  • 2 tsp8 gGranulated sugar
  • 1½ tsp4 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • ½ tsp2 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 400°F (200°C) and line a rimmed sheet pan with parchment.
  2. Spread the chickpeas on a clean towel, pat them very dry and rub off any loose skins.
  3. Toss the chickpeas with half of the canola oil, spread them in a single layer on the sheet pan and roast 25 minutes, shaking the pan halfway.
  4. Meanwhile, in a small bowl, mix the brown sugar, granulated sugar, cinnamon, nutmeg and salt to make the cinnamon sugar.
  5. In a large bowl, stir the vanilla into the remaining half of the canola oil to make the vanilla oil.
  6. Tip the hot chickpeas into the bowl with the vanilla oil and toss to coat, then sprinkle in the cinnamon sugar and toss until evenly covered.
  7. Return the chickpeas to the sheet pan and roast 10 to 15 minutes more, until deep golden and crisp, watching so the sugar does not burn.
  8. Let the chickpeas cool on the pan for 15 minutes; they crisp further as they cool. Store leftovers uncovered or loosely covered to keep them crunchy.

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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