Maple Cinnamon Roasted Chickpeas are an easy, crunchy snack that will be your new go to this fall. These healthy roasted chickpeas are gluten free, vegan and refined sugar free. They are simple to make, portable and delicious.
If you have never made sweet roasted chickpeas – what are you waiting for?!
This healthy fall snack is simple to make and will take less then 5 minutes to prep and approximately 25 minutes to bake (less time with an air fryer!).
The pair excellently on top of a salad, in a fun trail mix or on top of soup. They are crunchy, crispy and sweet and are easy to snack one.
These fall flavored chickpeas are naturally gluten free, refined sugar free, vegan and are only 1 smartpoint for weight watchers per serving.
The key to making these sweet chickpeas is all in the seasoning and baking. You must make sure your chickpeas sweet, yet not overpowering and are crispy because no one wants soggy chickpeas.
Tips to Ensure Sweet Roasted Chickpeas:
Be generous with the maple syrup– The maple syrup is key to making these chickpeas come out well. It will ensure they are sweet, with no refined sugar added. It may seem to be “too much,” but it is the right amount! I promise. Plus, it will help crisp the chickpeas up!
Do not be heavy handed on the cinnamon- Adding too much cinnamon will overpower your chickpeas. They are small, and they shrink with baking. Too much cinnamon will cause them to taste like Big Red chewing gum! Be easy with it.
Tips To Ensure Crispy Chickpeas:
Shake while you bake- Shaking the tray every 10 minutes while baking the chickpeas ensures they will properly cook and get super crispy! If you are air frying roasted chickpeas, be sure to shake every 7-8 minutes.
Properly Drain & Dry the Chickpeas– The more liquid (or aquafaba) left on the chickpeas, the less crispy they will be. I am not sure why, but I had many chickpea fails when I did not properly drain and dry them! I also will towel dry them after straining them.
Don’t skimp on the good liquids- This is a little repetitive of my prior point on the maple syrup. The maple syrup makes these super chickpeas super crispy! So do be generous! I used maple syrup from Trader Joes.
Tips for Storing Healthy Chickpeas:
Store in an air tight container– Store these sweet roasted chickpeas in an air-tight container in the fridge. You will need to re-heat these fall flavored chickpeas if you plan to eat them alone and are not topping a salad or soup with them.
Tips for Reheating Roasted Chickpeas:
Low and slow – Be sure to reheat these slowly and on a low heat. They are already cooked, so you are just reheating them.
Tips for Substitutions in for these Fall Flavored Chickpeas:
Maple Syrup- You can use a dark or light maple syrup, but do make sure you are using pure maple syrup. I used maple syrup from Trader Joes, but my preferred maple syrup comes from local sugar houses. Whatever you do, avoid brands like Aunt Jemima, which are full of added sugar.
Cinnamon- You may substitute pumpkin spice for cinnamon to give these a pumpkin taste.
Salt- I used sea salt for this recipe, but you may use any salt! You may also skip the salt if you prefer to. I enjoy my roasted chickpeas slightly salty and sweet.
Other Fun and Easy Fall Recipes:
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Maple Cinnamon Roasted ChickpeasCourse: SnacksCuisine: AmericanDifficulty: Easy
Maple Cinnamon Roasted Chickpeas are an easy, crunchy snack that will be your new go to this fall. These healthy roasted chickpeas are are gluten free, vegan and refined sugar free. They are portable and delicious.
1 15 oz can of Chickpeas (or approx. 1 cup)
2 tbsp of maple syrup
1/2 tbsp of cinnamon
Pinch of sea salt
- If you are baking the chickpeas – Preheat the oven to 425 degrees F. If you are air frying – preheat you air fryer to 390 degrees F. Line a baking sheet with parchment paper or spray it with cooking spray.
- Properly drain and dry your chickpeas. This will ensure they get crispy!
- In a medium size bowl, mix all ingredients until the chickpeas are well coated. There will be excess maple syrup; this is normal.
- Spread the chickpeas evenly on the baking sheet.
- If you are baking – bake for 25 minutes, shaking the chickpeas every 10 minutes. If the chickpeas are not as crisp as you’d like at 25 minutes, continue to bake at 5 minute increments until they are (for up to 35 minutes). Do be careful they do not burn (unless you like that!).
If you are air frying – air fry for 20 minutes, shaking every 6-7 minutes. If they are not crisp after 20 minutes, continue to air fry at 2 minute increments for another 5-6 minutes.
- Allow chickpeas to cool for 5 minutes then eat immediately or store in an air tight container in the refrigerator. To reheat, bake for 5-8 minutes on 350 degrees F.
- Maple Syrup- You can use a dark or light maple syrup, but do make sure you are using a pure maple syrup. I used maple syrup from Trader Joes, but my preferred maple syrup comes from local sugar houses. Whatever you do, avoid brands like Aunt Jemima, which are full of added sugar.
- Cinnamon- You may substitute pumpkin spice for cinnamon to give these a pumpkin taste.
- Salt- I used sea salt for this recipe, but you may use any salt! You may also skip the salt if you prefer to. I enjoy a slight salty taste with my sweet.
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