I love roasted chickpeas and have fallen hard for this honey roasted version! They’re so easy to make with just a handful of ingredients, and seriously, once you start, you won’t be able to stop!
There’s no shortage of chickpea recipes on Inspired Taste. We’ve shown you how to cook chickpeas from scratch, make the best hummus, add them to salads, and more. And today, we’re sharing another of our favorites: these crispy honey roasted chickpeas!
Roasted chickpeas are easy to make, and you can adapt the recipe to your favorite flavors. Our recipe below uses honey and sea salt for a sweet and salty snack, but feel free to change things up to match your favorite flavors!
Key Ingredients
How to Make Honey Roasted Chickpeas
Making roasted chickpeas is pretty simple — start with cooked garbanzo beans (chickpeas) and roast in a hot oven until crisp. Then toss them with whatever spices or seasonings you love. In this recipe, we use honey, cinnamon, and some sea salt.
You could just as easily make them more savory and replace the honey and cinnamon with your favorite spice blend. A version using our taco seasoning or homemade chili powder is on our list to make next.
As far as the beans go, you can used home cooked or canned for this recipe. If you plan to cook your own, take a look at our straight-forward tutorial for cooking dried chickpeas three ways. We even show you how to do it in a slow cooker. If you plan to use canned beans, make sure you drain and rinse them before making the recipe.
Four Secrets for the Crispiest, Crunchiest Chickpeas
Once you have the chickpeas, you can move onto roasting them. There are four secrets to making the crunchiest chickpea snack:
Tip #1: Pat and air dry. For the crispiest result the beans must be a dry as possible before roasting. Pat the beans dry, and then leave them out to air dry for about an hour.
Tip #2: Roast them plain. Once the beans are dry, roast them without any oil or seasonings until crisp. This way, they dry out as much as possible in the oven without turning greasy.
Tip # 3: Season at the end. When the chickpeas are roasted and crisp, toss them with whatever seasonings you plan on using. We use olive oil, honey, cinnamon, and salt. When they are coated, slide the pan back into the oven for 5 to 10 minutes, or until the honey caramelizes onto the beans.
Tip #4: Let the beans cool in the oven. Just to make sure we’ve gotten rid of as much moisture as possible, when the beans are done, turn the oven off, open the door, and then allow them to cool down.
It’s hard to stop once you start munching on these so get ready to make another batch. We love this easy roasted chickpea snack and cannot wait to make more batches soon.
Honey Roasted Chickpeas
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PREP
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COOK
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TOTAL
I love these easy honey roasted chickpeas! You can use cooked or canned chickpeas for this recipe. If using canned, each 15-ounce can contains about 1 1/2 cups of beans, so you will need 2 cans. For the chickpeas to become nice and crispy, they need to be dry before roasting. Patting them dry and air-drying helps with this.
Makes 3 Cups
You Will Need
3 cups cooked chickpeas, drained and rinsed, from two 15oz cans
1 tablespoon extra virgin olive oil
1 ½ tablespoons honey
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt, or more to taste
Directions
1Spread out chickpeas on a paper towel. Pat dry, then let air dry for 30 minutes to an hour.
2Preheat the oven to 375°F (190°C).
3Line a rimmed sheet pan with parchment paper, and spread chickpeas in one layer on the pan.
4Bake in the center of the oven until crunchy, 35 to 45 minutes, stirring and rotating every 10 minutes. The chickpeas will continue to get crunchy as they cool.
5Meanwhile, stir olive oil, honey, cinnamon, and salt in a small bowl.
6Take the roasted chickpeas out of the oven, and while they are still hot, toss them with the honey mixture until well coated.
7Bake another 5 to 10 minutes. Shut off the oven, open the oven door, and let the chickpeas cool inside. (This will help make them even more crunchy.)
Adam and Joanne’s Tips
- Storing: Roasted chickpeas can be stored in an airtight container for up to a week. (Do not store them in the refrigerator, which causes them to lose their crispiness.)
- Savory version: This recipe can easily be adapted for a savory roasted chickpea snack. Instead of mixing the olive oil with honey and cinnamon, try your favorite spice blend or leave them plain and lightly season with sea salt.
Nutrition Per Serving
Serving Size
1/4 cup
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Calories
123
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Total Fat
3.2g
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Saturated Fat
1.1g
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Cholesterol
0mg
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Sodium
295.9mg
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Carbohydrate
19g
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Dietary Fiber
5.1g
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Total Sugars
3.7g
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Protein
5.6g
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