Chickpeas are roasted in brown sugar and spices for a healthy, crunchy snack.
Why You’ll Love This Recipe
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 LOVE LOVE LOVE these!!!
Kelly
I’ve stored these in a Ziploc bag or covered container for a few days and they’ve held up well.
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.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Canned chickpeas
- Olive oil
- Spices: garlic salt, chili powder, cumin, salt and pepper, cayenne pepper
- Brown sugar
Sweet and Spicy Roasted Chickpeas
Ingredients
- 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
Instructions
- 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.
Nutrition
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15 comments
Christine
If using canned chickpeas, so you remove the skins before roasting?
Danelle
Nope, I leave them on.
Amanda
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!!
CL
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.