Roasted Cinnamon-Sugar Chickpeas Recipe

Roasted Cinnamon-Sugar Chickpeas Recipe

How To Make Roasted Cinnamon-Sugar Chickpeas

Toss a sweet vegan snack with these cinnamon-sugar chickpeas. It’s made with roasted beans mix with sugar then cooled into a crunchy treat.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 15ozchickpeas or garbanzo beans,(1 can)
  • 1tbspolive oil
  • 2tbspgranulated sugar,or packed light/dark brown sugar
  • 1tspground cinnamon


  1. Preheat oven to 400 degrees F. Line a large baking sheet with a silicone baking mat. Set aside.

  2. In a large strainer, rinse and drain the chickpeas very well to remove the starch.

  3. Spread them out onto the prepared baking sheet and pat very dry. The drier the chickpeas, the crunchier they will be. The skin of the bean may peel off while patting dry. That is ok. Remove the skins or leave them on.

  4. Once 100% dry, place chickpeas into the oven and roast for 15 minutes. After 15 minutes, remove from the oven and drizzle with olive oil.

  5. Using a large spoon or spatula, mix the beans around to make sure they are all evenly coated. Mix the cinnamon and sugar together and sprinkle over beans.

  6. Mix around very well to heavily coat each bean. The beans will be flavorless, so make sure each one is thoroughly coated.

  7. Add more cinnamon-sugar if preferred. Place back into the oven and roast for another 15 minutes.

  8. With the chickpeas inside, turn the oven off and crack open the door slightly.

  9. Allow the chickpeas to sit inside as the oven cools down for 30 minutes. This will help them get crunchier as opposed to sitting at room temperature.

  10. Chickpeas are crunchiest on day 1. Store at room temperature.


  • Calories: 914.96kcal
  • Fat: 19.61g
  • Saturated Fat: 2.22g
  • Monounsaturated Fat: 7.86g
  • Polyunsaturated Fat: 6.52g
  • Carbohydrates: 147.39g
  • Fiber: 26.63g
  • Sugar: 35.25g
  • Protein: 43.58g
  • Sodium: 51.42mg
  • Calcium: 134.41mg
  • Potassium: 1532.54mg
  • Iron: 9.32mg
  • Vitamin A: 6.57µg
  • Vitamin C: 8.55mg
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