Two Roasted Chickpea Recipes for Sweet or Spicy Snacking

Need a healthy snack? Try these two roasted chickpea recipes; sweet, with cinnamon and sugar, or spicy roasted chickpeas. They’re an inexpensive low-fat, high-protein snack, and easy to make, too. These roasted chickpea recipes will satisfy and are a perfect addition to a lunchbox or travel pack.

roasted chickpea recipes up close

Do you call them chickpeas or garbanzo beans? Either way, they’re a great staple to keep on hand.

They come dried in bags or canned; the dried chickpeas are generally a less expensive option. Preparing them takes some extra work (soaking and cooking) but they’re easy to keep on hand this way. Read more on how to cook dry beans here.

Snacking on roasted chickpeas

You might have noticed that your supermarket snack aisle (or your natural food store) is stocking little packets of roasted chickpeas. They cost (roughly) 70 cents per ounce. Compare that to a ready-to-use can of chickpeas which runs (again, roughly) 13 cents an ounce. You’ll need to add the cost of some spices and oil, but that’s minimal.

These roasted chickpea recipes will save you some cash if you’re a snacker!

Related: Easy Hummus Recipe

chickpeas in a strainer

Easy roasted chickpea recipes

Making these roasted chickpea recipes is really very easy. You can use prepared dried beans or opt for canned.

Either way, drain them and dry them well before you roast them. Use a kitchen towel to remove as much moisture as possible, and while you’re at it, pick out the loose skins. Don’t be too finicky about it, but the skinless beans will crisp up better than the ones with skins.

making roasted chickpea recipes: straining chickpeas, adding spices, roasting them

You’ll roast the chickpeas first, then add the seasonings.

These roasted chickpea recipes take snacking to an unexpected place — high protein legumes paired with seasonings, both sweet and spicy.

Related: Chipotle Hummus Recipe

chickpeas up close

★ Did you make these roasted chickpea recipes? Don’t forget to give it a star rating below!

roasted chickpea recipes up close

Roasted Chickpea Recipes: One Snack, Two Ways

High protein? Check! Flavorful? Check! These roasted chickpeas satisfy with sweet or savory flavor. Just alter the seasonings for a snack that makes you happy.
4 from 3 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
Author: Claudie Evert


  • 2 cups garbanzo beans cooked (or a 15-ounce can)

For Cinnamon Roasted Chickpeas

  • 1 tablespoon firmly packed light brown sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon coconut oil (melted)

For Spicy Roasted Chickpeas


  • Preheat oven to 400*
  • Drain and rinse chickpeas. Dry between paper towels or dish towels. Remove as many loose skins as you can, without being obsessive about it. 
    2 cups garbanzo beans
  • Combine chickpeas and oil in a bowl; toss to coat.
    1 tablespoon coconut oil, 1 tablespoon olive oil
  • Place chickpeas in a single layer on a baking sheet.
  • Bake for about 25 minutes, shaking the pan every 8-10 minutes.
  • Put back into the same bowl and toss with seasonings. Sugar and cinnamon for sweet snacking, taco seasoning for spicy. (The residual oil will help sugar and cinnamon and sugar stick to chickpeas.)
    1 tablespoon firmly packed light brown sugar, ½ teaspoon cinnamon, 1 tablespoon taco seasoning


  • Dry the garbanzo beans well before you roast them. Use a kitchen towel to remove as much moisture as possible, and while you're at it, pick out the loose skins. Don't be too finicky about it, but the skinless beans will crisp up better than the ones with skins.
  • To cook dry beans on the stove top, put beans in a large pot. Add enough water to cover the beans by 4-5″ or so. Soak eight hours or overnight. Drain beans and add fresh water to cover beans by about three inches. Cover the pot, but tilt the lid so that air can escape to prevent boil overs. Bring to a boil, then simmer for about an hour and a half until beans are tender. Drain.
  • Nutrition is for cinnamon option.


Calories: 73kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 3mg | Potassium: 122mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!

Looking for more frugal and tasty recipes to make with legumes?
You’ll find a collection of bean recipes here!

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About the author: Claudie Evert is passionate about living lightly on the earth. She digs in the garden, cooks food from scratch, and will — someday — master the art of picking out a ripe watermelon.

3 comments… add one
  • Rochelle Nov 27, 2018 @ 5:37

    The chickpeas won’t stick to the baking sheet? I was wondering if I could use parchment paper..??

    • Kris Bordessa Nov 27, 2018 @ 14:54

      Sure, you could use parchment paper.

  • Michelle Mar 24, 2018 @ 14:37

    These make a yummy snack and were easy to make. Will make again!

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