SWEET AND SPICY ROASTED CHICKPEAS — Chickpeas are roasted in brown sugar and spices for a healthy, crunchy snack.
Well, the holidays are over, and it’s time to start thinking about New Year’s resolutions and healthier eating.
And when it comes to something to munch on between meals or for a late night snack, these Sweet and Spicy Roasted Chickpeas are one of my favorite healthy snacks.
This was delicious! I followed the recipe except for the cayenne pepper, since I didn’t have any and substituted with paprika. Nice, crunchy & highly recommended. ~ Millie
The first time I made these, they popped all over the oven like popcorn. I experimented with cooking temperatures and methods, and have reduced the popping to a minimum.
But be warned, you may hear a few noises coming from your oven during roasting. The key is getting your chickpeas really dry before you roast them.
I like to rinse mine in a colander, and then lay them out on some paper towels to dry.
Most recipes for roasted chickpeas I’ve seen call for one can of chickpeas, but seriously, I would eat that many in about 10 minutes. I can hardly wait for them to cool before I start digging in!
Feel free to change up the spices to your liking. This sweet and spicy version is my favorite though.
Just make sure the chickpeas are nice and crunchy when you remove them from the oven. Otherwise they tend to go a little soft when they’ve cooled.
I’ve stored these in a Ziploc bag or covered container for a few days and they’ve held up well.
I LOVE LOVE LOVE these!!! ~ Kelly
I’ve never managed to keep them around longer than that. If roasting only one can of chickpeas, you’ll want to reduce the cooking time slightly.
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Here’s what you’ll need to make Sweet and Spicy Roasted Chickpeas
- Canned chickpeas
- Olive oil
- Spices: garlic salt, chili powder, cumin, salt and pepper, cayenne pepper
- Brown sugar
Sweet and Spicy Roasted Chickpeas
Chickpeas are roasted in brown sugar and spices for a healthy, crunchy snack.
- 2 (15 oz.) cans chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon garlic salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1-2 tablespoons brown sugar
- Preheat oven to 425 degrees. Rinse and drain chickpeas; dry well on paper towels.
- Place chickpeas on a lightly greased baking sheet and bake for 10 minutes. Remove pan from oven ad shake. Return to oven for another 10 minutes.
- Meanwhile, combine seasonings and brown sugar in a small bowl.
- Remove chickpeas from oven and drizzle with olive oil. Sprinkle with spices and shake pan again to coat chickpeas with olive oil and seasonings.
- Return to oven and bake chickpeas for another 10-15 minutes, or until chickpeas are browned and very crunchy.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 340mgCarbohydrates: 17gFiber: 3gSugar: 7gProtein: 4g
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Who Dished It Up First: This is an original recipe
I LOVE LOVE LOVE these!!!
This was delicious! I followed the recipe except for the cayenne pepper, since I didn’t have any and substituted with paprika. Nice, crunchy & highly recommended.
These are amazing, I love the sweet & spicy!! One thing though my brown sugar & spices kinda burnt to the pan.. is the something that I can do to make the brown sugar mix to stick more on the chickpeas? I will perfect this!!! hahaaa
question, my friend gave me a gallon bag of dehydrated chickpeas, how would i go about using these in this recipe?
I honestly don’t know. But I think your best bet would be to rehydrate them and then follow the recipe from there.
I make my beans all the time as the canned has too much sodium. Turn your oven on to 250 degrees. I take about a pound of beans and rinse them, place them on a towel to sort. Make sure there are no rocks. Take a large oven safe pot and put enough water to cover the beans (this is a guessing game as the beans aren’t in the pot but too much is better than not enough). Bring the water to a boil. place the beans in the pot and then place in the oven. Bake for 1.5 hours and then check to see if they are at the right firmness (if you have bought them in cans you know how firm they should be). And that is it. Very easy. It is important to have enough water to cover the beans during this cooking cycle. Sounds complicated but once you do it once it is easy.
I have been using dehydrated chickpeas to make this snack and it turns out so good! I would soak them overnight in water. Then pressure cook/boil them until their slightly softer. Then I would flavour them and stick them in the oven to roast 😀 works well!
Love these! I use dehydrated chickpeas. I soak them overnight in water. I then boil them in the same water that they soaked in along with a bit of salt, two bay leaves and two large squashed cloves of garlic. When they come to a boil, cover and turn heat down to medium low and simmer for about an hour. Remove garlic and bay leaves. Drain in colander and refrigerate uncovered for about an hour. Helps to dry them.
This recipe is one of my favorites, and I recently made it for my boyfriend to convince him that vegan food is still delicious. He was super unsure at first, but loved it!! he actually ended up asking for the recipe so he could make it himself. Thanks for the great recipe!!
If using canned chickpeas, so you remove the skins before roasting?
Nope, I leave them on.
Absolutely wonderful made in an air fryer, thank you, so delicious
Catherine – I love the thought of trying these in the air fryer! Can you provide the temperature and time that worked for these please?
Making these now and just tasted the spice mix. I do not know if I can wait the rest of the time it will take to finish these!! Thanks for the super yummy recipe.