This is a variation of our roasted chickpeas base recipe. If you are looking for a crunchy, sweet snack, these chickpeas are just for you! Made with garbanzo beans, honey, cinnamon, and a pinch of salt, honey roasted chickpeas are not only easy to make, but delicious too!
Must Know Cooking Skills
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Culinary Tips for Crispy Honey Chickpeas
If you want to make roasted chickpeas from dry beans, prepare the beans according to package directions or our dried beans culinary technique video. Use 1 ½ cups cooked beans in place of one 15-ounce can.
Use a kitchen towel or paper towel to dry the chickpeas thoroughly before coating with oil. Air drying the chickpeas for a few minutes – up to one hour – can help too. Moisture is the enemy of crispy foods!
Some chickpea skins will peel off as you pat them dry with the towel. In fact, if you gently rub the chickpeas with the towel, it will help remove them. Remove as many as you can, but don’t worry if you cannot get them all; the recipe will still turn out great. Loose chickpea skins will burn in the oven, but can easily be picked out after cooking.
Because some ovens run hotter than others, it’s important to keep an eye on the chickpeas near the end of the first cook time so that they don’t burn! Look for a deep golden color.
Leaving the chickpeas in the oven while they cool ensures the honey dries and the chickpeas remain crisp!
- Chickpeas: can substitute fully cooked dried chickpeas. Prepare according to package directions or our instructional video (see above).
- Oil: use avocado or canola oil. You can also use olive oil, but note that this will create a more savory taste.
- Salt: use sea salt or kosher salt.
- Honey: substitute maple or agave syrup for vegan roasted chickpeas.
- Cinnamon: substitute pumpkin or apple pie spice.
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For a more complex flavor, substitute some of the cinnamon with ginger, nutmeg, cloves, or allspice. Don’t substitute equal parts, as most of these spices have very strong flavors!
For sweet and spicy roasted chickpeas, leave out the cinnamon and add a pinch of cayenne pepper.
Want more of a pure honey taste? Leave out the cinnamon.
Need some recipe inspiration?
Use our roasted chickpeas base recipe as a guide to make it your own!
Equipment Recommendations for the Crispiest, Crunchiest Roasted Chickpeas
You don’t need any fancy equipment for this recipe, just a few kitchen staples:
- Can Opener
- Measuring Spoons
- Small Mixing Bowl
- Lint-free Kitchen Towel
- Baking Sheet
- Parchment Paper
Health Benefits of Honey Roasted Chickpeas
Are honey roasted chickpeas good for you? For sure! Roasted chickpeas are a great snack because they contain fiber, fat, and protein – all important elements of a balanced snack! Chickpeas, healthy oils, honey, and cinnamon are the featured ingredients in this simple recipe.
Chickpeas / Garbanzo Beans
Beans of all varieties are a great source of plant-based protein. They are also high in complex carbohydrates and fiber. These nutrients are all important for steady energy, satiety, blood flow, disease prevention, and digestion. And in case you were wondering, chickpeas and garbanzo beans are the same thing!
This recipe can be made with avocado or canola oil. Both oils contain healthy monounsaturated fats which promote heart health and healthy blood flow.
Honey is considered an added sugar, but it is a healthier choice than white sugar. In fact, honey is 50% sweeter than white sugar, which allows us to use less when cooking. Honey contains vitamins, minerals, amino acids, and antioxidants, which help prevent illness and inflammation. Honey is also a source of prebiotics which is important for gut health. (1)
Spices and seasonings provide flavor without providing excess calories, sugar, or sodium – nutrients of which many other snacks provide far too much. Cinnamon contains phytochemicals that may promote metabolic and cardiovascular health. (2)
Roasted Chickpeas Serving Suggestions
Eat a handful of these honey cinnamon roasted chickpeas on their own for a light snack, or enjoy alongside fresh fruit or vegetables. Roasted chickpeas are also a great “nut free” snack for kids to take to school! You can also use roasted chickpeas in place of croutons on top of salad.
Honey roasted chickpeas are best eaten the day they are made, but leftovers can be stored for later. Cool completely before placing in a container. Loosely cover to maintain crispness. Honey roasted chickpeas last for 1 week stored in a pantry or cupboard. They will lose their crispness with more storage time. Storing roasted chickpeas in the fridge will cause them to lose their crispness more quickly, so we don’t recommend doing this.
Want more healthy snack recipes?
Try out these snack base recipes, and as always, adjust to YOUR taste!
Dark Chocolate Covered Fruit Bites Base Recipe
Honey Roasted Chickpeas
- 15 ounce can low-sodium chickpeas, drained and rinsed
- 1 Tablespoon avocado or canola oil
- ¼ teaspoon kosher salt
- 1 Tablespoon honey
- 1 teaspoon cinnamon
- Preheat oven to 375ºF. Prepare baking sheet with parchment paper.
- Place drained and rinsed chickpeas on a cloth or paper towel and pat dry. If time allows, let the chickpeas air dry for a few minutes and up to 1 hour. Remove loose peels. Don’t get too picky – just remove the ones that are obviously disconnected.
- Place on the prepared baking sheet in a single layer. Drizzle with oil and sprinkle with salt. Toss to coat, then spread evenly across the pan. Roast for 40 minutes or until chickpeas are crisp and golden brown.
- While chickpeas are roasting, combine honey and cinnamon in a small bowl.
- Once chickpeas are golden brown, remove from oven and turn it off. Add cinnamon honey to pan, and using a spatula, toss to coat. Return pan to the oven (still turned off), close the door, and leave the chickpeas inside for ~20 minutes. Remove from oven and allow to cool. Enjoy!
This Post Has 2 Comments
Tasty, and a great source of fiber! I used manuka honey, which was quite thick at room temperature, but it melted nicely once I got it onto the chickpeas on the hot baking sheet.
Manuka honey has such a lovely flavor; I bet those were delicious!