Honey Roasted Chickpeas
- PREP 1hrs
- COOK 40min
- TOTAL 1hrs 40min
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
Spread out chickpeas on a paper towel. Pat dry, then let air dry for 30 minutes to an hour.
Preheat the oven to 375°F (190°C).
Line a rimmed sheet pan with parchment paper, and spread chickpeas in one layer on the pan.
Bake 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.
Meanwhile, stir olive oil, honey, cinnamon, and salt in a small bowl.
Take the roasted chickpeas out of the oven, and while they are still hot, toss them with the honey mixture until well coated.
Bake 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.