Sweet, Crunchy Roasted Chickpeas with Maple Syrup and Cinnamon
Published on March 2nd, 2026
Intermediate
If you’re looking for a simple snack that feels a little indulgent but is still wholesome, these Maple & Cinnamon Chickpeas are exactly what you need. Roasted until crisp and golden, then coated in warm cinnamon and natural maple syrup, they strike the perfect balance between sweet, nutty and lightly spiced.
They’re ideal for snacking straight from the jar, sprinkling over yoghurt, or even adding to a dessert platter for extra crunch. Best of all, they’re easy to make with just a handful of cupboard staples.
Ingredients
- 2 x 400g tins chickpeas, drained and rinsed
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1–2 tablespoons caster sugar (optional, for extra crunch)
- Pinch of fine sea salt
Instructions:
- Preheat your oven to 200°C (180°C fan). Drain and rinse the chickpeas thoroughly, then spread them onto a clean tea towel and gently pat dry. Removing excess moisture is key to achieving a crisp finish. Discard any loose skins that come away easily.
- Spread the dried chickpeas evenly over a lined baking tray. Roast for 20–25 minutes, shaking the tray halfway through, until they start to feel dry and lightly golden.
- Remove from the oven and toss the chickpeas with olive oil, maple syrup, cinnamon, salt and sugar (if using). Stir well to coat evenly.
- Return to the oven for another 10–15 minutes, keeping an eye on them to prevent burning. They should be caramelised, glossy and crisp.
- Allow the chickpeas to cool fully on the tray. They will continue to crisp up as they cool.
Serving Suggestions
• Spoon over Greek yoghurt with fresh berries
• Scatter over porridge or smoothie bowls
• Add to a grazing board for a sweet crunch
• Pack into jars for an on-the-go snack
Tips for Extra Crunch
• Make sure the chickpeas are completely dry before roasting.
• Avoid overcrowding the tray.
• Let them cool uncovered for maximum crispness.
Leave a comment
