Spread peeled chickpeas out on a baking sheet and roast for 10 minutes, shaking the pan once so they don't stick.This will take about 10 minutes, it's tedious but worth it for crispy roasted chickpeas that won't get soggy! Spread chickpeas out on a dry dish towel and peel skins off.Preheat oven to 400☏ convection roast or 425☏ if you don't have a convection roast setting.Mediterranean roasted lamb – it’s a sheet pan meal with roasted chickpeas in the mix! Try out these recipes with roasted chickpeas too:Ĭaesar salad shrimp stuffed sweet potatoes with roasted chickpeas Hope you give these a try and if you’d prefer a savory roasted chickpea option, check out these BBQ chickpeas instead – happy snacking! If you don’t attack the whole baking sheet like Ulysses and I do and happen to have leftovers, the best way to store them to retain crispiness is in a paper bag, NOT a tupperware container. In addition to peeling the chickpeas, this new method in the recipe tells you to let the oven cool with the chickpeas still in there, this really helps them crisp up and STAY crispy. Ps- try these chocolate chip peanut butter chickpea blondies if you want another way to enjoy a sweet and decadent chickpea based dessert! Another Trick for Crispy Roasted Chickpeas Thanks to maple syrup and coconut oil though you can feel a little bit better about snacking on these chickpeas instead of pouring bowlfuls of cereal from a box. I’ve also even made my own healthier version in this homemade cinnamon crunch cereal. It was like the one treat my mom let us have in the house from time to time and there was an unspoken understanding that we didn’t mess with the other person’s stash.Ģ5 or so years later though thanks to Trader Joe’s knock off, I’ve developed quite the affinity for the tasty cereal treat (one of my favorite bedtime snacks to round out my macros for the day) and when I say these cinnamon toast crunch roasted chickpeas taste JUST like it, I’m not even exaggerating. We were not allowed to touch each other’s cereal boxes. He was the cinnamon toast crunch kid, I was the lucky charms one. can of chickpeas would take and it was 10 minutes and 24 seconds with an interruption of taking the tissue out of my dog’s mouth that she stole from the garbage). It’s 10 minutes of your life (seriously, I set a timer to see exactly how long peeling a 15oz. Roasted = crispy and if you want crispy, you need to peel. Worth it – those peels can sometimes enable sogginess after roasting and ain’t no one got time for that in a roasted chickpea. In hummus? Not worth it to me – I don’t mind if there’s a little bit of texture in my hummus. I’ve learned a thing or two in the last 6 years, one of which is that the tediousness of peeling chickpeas is worth it…sometimes. I was majorly into roasted nuts back in 2012 too – check out these spiced rosemary maple cider nuts for another throwback. Regardless, they’re back in my life and I figured what better time to re-do this recipe a bit. I’m not saying they’re not as good these days but I feel like we’ve sort of forgotten about them as a snacking option as of late. I feel like roasted chickpeas were super hot as a food trend back in 2012 when I originally wrote this post and recipe for cinnamon toast crunch roasted chickpeas.Įvidence –> this recipe for spicy cinnamon roasted chickpeas published two months prior. These cinnamon toast crunch roasted chickpeas are a sweet snack you won’t be able to stop munching on, totally addicting! Pictures and recipe have been updated (with a new method to ensure CRISPY chickpeas every time!) and the content below has been re-written. Made with maple syrup, coconut oil and cinnamon, they’re a much healthier way to snack. These cinnamon toast crunch roasted chickpeas taste just like the cereal.
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