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A person with blue nail polish holds a bowl filled with crispy roasted chickpeas over a pink surface. A jar labeled Two Brothers and some scattered chickpeas are visible in the background.
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5 from 1 vote

Cinnamon Sugar Roasted Chickpeas

Am I obsessed with this recipe? Yes, because I've eaten a can of chickpeas three days in a row because of these cinnamon sugar roasted chickpeas. Hello protein + fiber! These little gold nuggets are ultra crispy thanks to a few easy tricks that I'm excited to share.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Cuisine: American
Servings: 2
Calories: 300kcal
Author: Mika Kinney

Ingredients

  • 15 oz canned chickpeas drained
  • 1 tbsp + 1 tsp ghee or coconut oil
  • 2 tablespoon white sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cardamom
  • 1 pinch of salt

Instructions

  • Drain and rinse your 15 oz canned chickpeas. Dry them using a towel by gently rolling and patting them. Remove and discard any skin that falls off during drying; no need to remove the skin from all the chickpeas!
  • Toss the dried chickpeas in a bowl with 1 tablespoon of melted ghee. Then, lay them out evenly on your air fryer basket.
    A brown bowl filled with cooked chickpeas sits on a wooden surface, with a metal spoon partially submerged in the chickpeas. Sunlight casts shadows across the table.
  • Air fry at 350 degrees F for 15-17 minutes. Once the time is up, leave them in there for 10 minutes (with the air fryer off) with the door closed to continue to dry out.
    While they bake, mix the 2 tablespoon white sugar, ½ teaspoon cinnamon, ⅛ teaspoon cardamom, and 1 pinch of salt in a bowl.
    Roasted chickpeas scattered on a black wire mesh tray, with a reflective surface underneath.
  • Then, toss them in 1 teaspoon melted ghee. Add the cinnamon sugar mixture and toss to coat.
    Close-up of roasted chickpeas coated in seasoning, highlighting their golden-brown color and crispy texture.

Video

Notes

Storage: They are the crispiest the first day, but they can be kept at room temperature for up to 2 weeks in an airtight container. If you store them in the fridge, they will get soggy. Let them cool completely before storing. I like to leave them in an open bowl overnight and then transfer them to a jar the next day.
Oven option: I tested this and it works fine, it just takes longer. Roast the chickpeas on a sheet tray at 350 degrees for 25-30 minutes. Then let them stay in the oven with the oven off for another 10 minutes. Just crack the door to let the hot air out slowly.
A note about the white sugar: I tested this with brown sugar and coconut sugar, and it's just no questions asked that white sugar works best!
*Serving size is about ⅓ cup of cooked chickpeas.*

Nutrition

Serving: 0.5can | Calories: 300kcal | Carbohydrates: 41g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 785mg | Potassium: 310mg | Fiber: 10g | Sugar: 12g | Vitamin A: 33IU | Vitamin C: 0.3mg | Calcium: 80mg | Iron: 3mg