I love roasted chickpeas and have fallen hard for this honey roasted version! They’re so easy to make with just a handful of ingredients, and seriously, once you start, you won’t be able to stop!
There’s no shortage of chickpea recipes on Inspired Taste. We’ve shown you how to cook chickpeas from scratch, make the best hummus, add them to salads, and more. And today, we’re sharing another of our favorites: these crispy honey roasted chickpeas!
Roasted chickpeas are easy to make, and you can adapt the recipe to your favorite flavors. Our recipe below uses honey and sea salt for a sweet and salty snack, but feel free to change things up to match your favorite flavors!
Key Ingredients
- Chickpeas: For this recipe, you can use canned or cooked chickpeas. Whatever you choose, before roasting them, you need to get the chickpeas very dry. I pat them dry and then leave them out to air dry for about half an hour.
- Honey: You’ll add the honey towards the end of the roasting time, which caramelizes it onto the chickpeas. Use something you love!
- Oil, Cinnamon, and Salt: I love the flavor combination of honey, olive oil, cinnamon, and sea salt. It’s delicious!
How to Make Honey Roasted Chickpeas
These homemade roasted chickpeas are a delicious and healthy snack. To make the best roasted chickpeas, there are a few things to keep in mind. First, we want them to be really dry, so pat them dry and let them air dry on the counter for 30 minutes to an hour. From there, you’ll roast them in the oven. I roast them plain without any oil so they can crisp up. I don’t peel them, and I like how some peels turn extra crispy in the oven.
When the chickpeas are nice and crispy, I toss them with my seasonings. For this recipe, that means honey, olive oil, cinnamon, and salt, but you can always change the seasonings to what you love. For example, you could skip the honey and cinnamon and use your favorite savory seasoning blend (think chili powder, Cajun seasoning, or ranch).
After 5 to 10 more minutes in the oven, I turn the oven off, open the door, and let them sit in there until the oven and chickpeas are cooled down. This last step gives them one more chance to crisp up even more.
Honey Roasted Chickpeas
- PREP
- COOK
- TOTAL
I love these easy honey roasted chickpeas! You can use cooked or canned chickpeas for this recipe. If using canned, each 15-ounce can contains about 1 1/2 cups of beans, so you will need 2 cans. For the chickpeas to become nice and crispy, they need to be dry before roasting. Patting them dry and air-drying helps with this.
You Will Need
3 cups cooked chickpeas, drained and rinsed, from two 15oz cans
1 tablespoon extra virgin olive oil
1 ½ tablespoons honey
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt, or more to taste
Directions
1Spread out chickpeas on a paper towel. Pat dry, then let air dry for 30 minutes to an hour.
2Preheat the oven to 375°F (190°C).
3Line a rimmed sheet pan with parchment paper, and spread chickpeas in one layer on the pan.
4Bake in the center of the oven until crunchy, 35 to 45 minutes, stirring and rotating every 10 minutes. The chickpeas will continue to get crunchy as they cool.
5Meanwhile, stir olive oil, honey, cinnamon, and salt in a small bowl.
6Take the roasted chickpeas out of the oven, and while they are still hot, toss them with the honey mixture until well coated.
7Bake another 5 to 10 minutes. Shut off the oven, open the oven door, and let the chickpeas cool inside. (This will help make them even more crunchy.)
Adam and Joanne's Tips
- Storing: Roasted chickpeas can be stored in an airtight container for up to a week. (Do not store them in the refrigerator, which causes them to lose their crispiness.)
- Savory version: This recipe can easily be adapted for a savory roasted chickpea snack. Instead of mixing the olive oil with honey and cinnamon, try your favorite spice blend or leave them plain and lightly season with sea salt.
- Nutrition facts are estimates.
You May Also Like...
I made these today with a modification and they were OUTSTANDING!! I prefer savory over sweet flavors, so I used Zaatar (a middle-eastern seasoning) and salt. I doubled the recipe since I used a whole pound of dried chickpeas which equals 2 cups dried/6 cups cooked. I found that I didn’t need to double the olive oil as 1 Tblsp was enough even with double the amount of chickpeas. I used 1/2 tsp sea salt and 1/2 tsp Zaatar. They are truly delicious and become way crispier as they cool….just as you wrote in the recipe. Thanks for such easy-to-follow instructions!!
These sounds lush, one question though, could these be baked from frozen pre cooked chickpeas, I like to batch prep snacks like this
Hi! Can I make the honey roasted chickpeas in a slow cooker? Thank you!
Hi Lorna, We have never tried this, so it is difficult for us to say how it would turn out.
These sound delicious to me, and I’ll be trying them with a chili/lime seasoning. So hard to find a really tasty snack that provides good nutrition, and this seems to fit the bill.
Just made a savory version using old bay seasoning, now i regret I didn’t make enough!!!! Your method makes the chickpeas very crunchy (I did bake them under 30min because they look good enough for me). Hopefully, there will be leftovers tomorrow for me to try if they stay crunchy overnight :p Thank you so much!!!!!
Recipes look delicious. Can’t wait to try them!
I made your recipe using 1 can chickpeas; with the exception used Kosher salt because I didn’t have (or did and couldn’t find). The last step I baked in oven @375 degrees for 10 minutes to get the ‘caramelized effect.’ Found it a little too crispy, likely bake 6 minutes. I will make these again. Thank you.
Do I need to peel the skins off first??
No, we didn’t find that the extra step of taking the skins off was necessary.
I am so glad you said you didn’t have to take the skins off. That took me forever in some recipes I found and loved the taste but that extra step killed me. Chickpea snacks coming on full go now!!!
I have not made any of your recipes yet. But have been keen as mustard to give em a go. Especially your Better Than Store Bought Hummus & Tahini recipes. I just bought a pre loved food processor from the Salvos. Next is buy some of the ingredients. Can’t wait to make them and start eating a healthy snack
Hi there, while the chickpeas bake, try shaking the pan around so they cook evenly. Also, it is really important that they are all dry before placing into the oven. When we make them, some don’t become as crispy as others, but they are soft.
Just discovered your site.
Haven’t made the hoummous/tahini /crunchy chickpea recipes. ….off to the shops tomorrow to buy dried chickpeas and hulled sesame seeds….I never realized it was so straight forward. ..Your videos are excellent and tips so informative.
I will visit this site again…thankyou!
I am absolutely obsessed with roasted chickpeas! I usually make a savory version, but love the idea of switching it up with some sweetness like this!!!
Thank you!!! We just introduced my toddler to salt/olive oil roasted chickpeas last month, and he loves them. My husband said last night that we should try honey mustard, but I laughed at him. Looks like we need to give it a try, along with this version. We used a similar method, roasting dry for most of the time before adding any oil/seasoning to make them really crisp. Thanks for sharing this sweet version!
I look forward to trying this!! If you do a honey mustard version, PLEASE post the recipe it sounds amazing!!
Hello, delicious! These look SO good. Addictive, even! Love these in place of the usual chips, popcorn, etc. Gotta try these soon!