sweet and salty roasted chickpeas

These roasted chickpeas may not look like much, but they are addictively delicious. I was inspired by the innagural post on my friend Rosa’s blog, Honey & Garlic. Her roasted chickpeas boast a plethora of spices — paprika, cayenne, ginger, cumin…

This spin-off pares things down to the essentials: cinnamon and salt. And, of course, some coconut oil for roasting. It couldn’t be simpler.


These nearly-monochromatic beauties are perfect for topping salads, adding extra crunch and flavor to a bowl of grains, or, you know, eating pipping hot off the tray.

Special bonus: they’ll make your kitchen (or tiny apartment) smell divine.

I promise to post something more photogenic next week.

Sweet and Salty Roasted Chickpeas 

  • 2 cups cooked chickpeas
  • 1 tablespoon coconut oil
  • 1/2 teaspoon cinnamon
  • a sprinkle of salt (I prefer kosher salt, as it has more texture and saltier taste)

Preheat your oven to 400 degrees. Spread chickpeas in an even layer across a shallow roasting pan, sprinkle with oil, salt, and cinnamon. Give it all a good toss and place it in the oven. Roast for 30-40 minutes, or until chickpeas are crispy in texture and golden in color.



  1. Mary Draper

    These sound like a good snack. Maybe Logan would like them. I’m going to make some to bring to a staff luncheon we are having Wednesday. They should be a good accompaniement to salad. I will let you know. Thanks. Grandma

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