This post may contain affiliate links. Please read our disclosure policy.
Sweet, crunchy, cinnamon-y, protein-packed and oh so delicious, this will be your new go-to snacks, I guarantee.
You can even try out different flavor combos if sweet snacks are not your thang. If you’ve checked out my ebook, Sweet Simple Vegan: Lunch and Dinner, I shared my favorite variation of these, crunchy chili chickpeas, paired with my detox soup! If you haven’t checked it out, you can find it here.
You can either used canned chickpeas (preferrably organic, no salt added), or you can make chickpeas of your own. I never used to make them on my own, but I realized just how easy it actually was, and this is the method I now use:
- Place the dry chickpeas in a large bowl and cover with cold water. Allow them to soak overnight, or about 12 hours.
- Drain and transfer to a large cooking pot. Cover them with twice their amount in water and bring to a boil.
- Cover and allow to simmer for approximately one hour. (Taste test to be sure they are cooked.) Drain and cool for 15 minutes.
- Once the chickpeas are cooled (if made from dry), you can keep them covered in the refrigerator for three days or freeze in an airtight container for a month.
Make sure you tag me on Instagram @sweetsimplevegan or tweet @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes! I love to see your photos and share them!
Print
Cinnamon Sugar Roasted Chickpeas (oil-free)
- Total Time: 50 minutes
- Yield: 2-3
Ingredients
- 5 oz dried chickpeas OR 1-15 oz. can organic organic no salt added chickpeas
- 2 Tablespoons organic coconut palm sugar (I use Better Body Foods)
- 1 teaspoon ground cinnamon
Instructions
Chickpeas
- Dried: Place chickpeas in a large bowl and cover with cold water. Allow them to soak overnight, or about 12 hours. Drain and transfer to a large cooking pot. Cover them with twice their amount in water and bring to a boil. Cover and allow to simmer for approximately one hour. (Taste test to be sure they are cooked.) Drain and cool for 15 minutes.
- Canned: Drain and rinse under running water for 1 minute
- Preheat oven to 400°F. Line one baking sheet and drain the chickpeas.
- Place into a bowl and toss with all of the ingredients.
- Pour the chickpeas evenly over the baking sheet and place into the oven and for 40 minutes, tossing every 15 minutes.
- Remove from the oven, and cool for 15 minutes.
Notes
If you would like to remove the outer “skin, flatten the chickpeas out and roll them against a flat surface. I’ve read that the outer “skin” sometimes burns whilst roasting, but I personally have never had this problem.
Once the chickpeas are cooled (if made from dry), you can keep them covered in the refrigerator for three days or freeze in an airtight container for a month.
If the chickpeas are not sweet or cinnamon-y enough, add more of either to taste after cooling 🙂
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Snack
- Cuisine: Vegan
Chickpea preparation sourced from Mid East Food.
Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
