Maple Cinnamon Roasted Chickpeas

Maple Cinnamon Roasted Chickpeas. Nut free, gluten free and vegan.  This may be the easiest snack you ever make.  Seriously.  You need to try them asap!

 

maple cinnamon roasted chickpeas

 

First, I found Kale Chips, and I thought I was in love.  Then it was Cauliflower Popcorn.  But this snack beats them all hands down.

It will satisfy your sweet craving without adding the pounds.  Even my daughter, Meadow, who claims to hate all beans, ate them.

In fact, she grabbed the bowl away and took off with it!  Man, she is a sneaky one sometimes! It was gone pretty darn fast.  I am roasting another batch as I type this.

Here is a little video of how to make them.  For more videos, you can subscribe to my You Tube Channel.

 

Looking for more roasted chickpea recipes?

Maple Cinnamon Roasted Chickpeas

Maple Cinnamon Roasted Chickpeas

Prep Time 10 min Cook Time 45 min

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Mix everything well in a bowl.
  3. Pour the mixture onto a parchment lined baking sheet.
  4. Roast in the oven for about 45 minutes, shaking every 10 minutes to keep them from burning. That’s it. Easy peasy!

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178 thoughts to “Maple Cinnamon Roasted Chickpeas”

  1. Not sure what I did wrong, but I don't love them. Some are crunchy, and some aren't. And instead of the pure maple syrup I think I will try raw homey next time. I don't taste much other than a dry chickpea. I won't give up though! I'll try them again!!
    1. They should last a week or so. Store them in am airtight container with some rice scattered at the bottom. The rice should keep them from getting soft.
    1. Did you soak them overnight? With dried chickpeas, they need to be soaked overnight and then boiled until soft before you can use them in this recipe.
    1. I think they should be fine in a pantry. Just store them in a container with a little rice. The rice can help absorb moisture and keep the chickpeas dry.
  2. I saute them on the stove with hot pepper infused olive oil for about 10-15 minutes (they will start to "pop" a little, then add salt at the end. The kids go through them so fast! When one of my kids needed to bring a snack to an event, all she requested was those.
  3. Would these be good if I made them at night and sent them to school with my daughter as a snack the next day? -- it wouldn't be in an airtight container or with rice at school for several hours. Looks so good!
    1. They would still be edible, but might not stay crunchy? If you try, I would love to know how they turn out!
  4. I have made these in my oven on parchment paper with moderate success. Today I tried them in my dehydrator with the 'fruit leather' tray beneath and they turned out incredibly. I dehydrated them at 115 degrees for a few hours. I will do it this way from now on. In any case, either way, they are a wonderful, easy, healthy snack!
    1. Haha! Right? Someone ALWAYS asks, so I have to write that. Just an FYI, we never have leftovers. These can eaten right off the tray!
    1. You can spread the chickpeas out on a lined baking sheet and set them on the counter to dry overnight for best results

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