Honey Roasted Chickpeas
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 Chickpeas: For this recipe, you can use canned or cooked chickpeas. Whatever you choose, before roasting them, you need to get the chickpeas very dry. I pat them dry and then leave them out to air dry for about half an hour. Honey: You’ll add the honey towards the end of the roasting time, which caramelizes it onto the chickpeas. Use something you love! Oil, Cinnamon, and Salt: I love the flavor combination of honey, olive oil, cinnamon, and sea salt. It’s delicious! Chickpeas: For this recipe, you can use canned or cooked chickpeas. Whatever you choose, before roasting them, you need to get the chickpeas very dry. I pat them dry and then leave them out to air dry for about half an hour. Honey: You’ll add the honey towards the end of the roasting time, which caramelizes it onto the chickpeas. Use something you love! Oil, Cinnamon, and Salt: I love the flavor combination of honey, olive oil, cinnamon, and sea salt. It’s delicious! How to Make Honey Roasted Chickpeas These homemade roasted chickpeas are a delicious and healthy snack. To make the best roasted chickpeas, there are a few things to keep in mind. First, we want them to be really dry, so pat them dry and let them air dry on the counter for 30 minutes to an hour. From there, you’ll roast them in the oven. I roast them plain without any oil so they can crisp up. I don’t peel them, and I like how some peels turn extra crispy in the oven. When the chickpeas are nice and crispy, I toss them with my seasonings. For this recipe, that means honey, olive oil, cinnamon, and salt, but you can always change the seasonings to what you love. For example, you could skip the honey and cinnamon and use your favorite savory seasoning blend (think chili powder, Cajun seasoning, or ranch). After 5 to 10 more minutes in the oven, I turn the oven off, open the door, and let them sit in there until the oven and chickpeas are cooled down. This last step gives them one more chance to crisp up even more. Honey Roasted Chickpeas PREP 1 hr COOK 40 mins TOTAL 1 hr 40 mins PREP 1 hr COOK 40 mins TOTAL 1 hr 40 mins 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.) 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 facts are estimates. 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 facts are estimates. Nutrition Per Serving Serving Size 1/4 cup / Calories 123 / Total Fat 3.2g / Saturated Fat 1.1g / Cholesterol 0mg / Sodium 295.9mg / Carbohydrate 19g / Dietary Fiber 5.1g / Total Sugars 3.7g / Protein 5.6g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us