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These double-baked, cinnamon sugar roasted chickpeas are the sweet, salty, high-protein snack you didn’t know you needed. They’re crisp outside, soft in the middle, and dusted in just the right amount of cinnamon sugar.

A bowl of seasoned roasted chickpeas with a spoon, placed on a blue patterned cloth.
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You already know we love chickpea recipes around here. We eat them for virtually every meal (chickpea fried eggs for breakfast, anyone?). And these cinnamon sugar roasted chickpeas? The perfect snack!

Most recipes for coat the chickpeas in sugar before roasting, which can burn and turn bitter.

I tested it that way, but after a few kitchen trials, I found it works better to season them after the first roast (then finish with a second bake for extra crispiness and to help the sugar and cinnamon stick to the chickpeas).

  • Double-baked for extra crisp: A quick second bake helps the cinnamon sugar caramelize and stick without burning.
  • Sweet, not sugary: These are lightly sweetened, so don’t expect candy-level sweetness (but they still satisfy a sweet craving).
A metal spoon rests on a tray covered with roasted chickpeas coated in spices.

Key Ingredients

Jump down to the recipe card for exact measurements.

  • Chickpeas: We tested with both peeled and unpeeled. While peeled chickpeas turned out a little crispier, we didn’t find it was worth the effort.
  • Neutral oil: Helps the chickpeas roast evenly. Avocado or canola oil works best here.
  • Sugar: We tested with brown and coconut sugar, but plain white sugar gave the best texture and coating.
  • Cinnamon: Warm and cozy, cinnamon is the star here. We recommend a good-quality ground cinnamon for the best flavor.
  • Salt: Don’t skip it! A pinch of salt balances the sweetness and brings out the cinnamon.
A bowl of chickpeas, oil, sugar, cinnamon, and salt in separate glass containers on a patterned blue surface, each labeled.

Troubleshooting

Not crunchy? Bake longer, or turn off the oven and let the chickpeas sit inside with the door ajar to dry out fully.

Want more sweetness? These are lightly sweetened on purpose. Double the sugar if you prefer a sweeter snack.

A baking tray filled with roasted chickpeas on a blue and white patterned cloth.
A spoon rests on a baking sheet with roasted chickpeas coated in spices, spread on parchment paper.
A metal spoon rests on a tray covered with roasted chickpeas coated in spices.
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Roasted Cinnamon Sugar Chickpeas (So Crispy!)

By: Sarah Bond
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 2 servings
These cinnamon sugar roasted chickpeas are the ultimate sweet-and-salty snack. Crispy outside, soft inside, and high in protein. Perfect for lunchboxes, road trips, or afternoon cravings!

Ingredients 

  • 1 15-oz can chickpeas, 425 g can
  • 1 Tbsp neutral oil, 15 mL
  • 1 Tbsp sugar
  • 2 tsp cinnamon
  • ¼ tsp salt
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Instructions 

  • Roast: Preheat oven to 400°F (204°C). Drain and pat dry 1 15-oz can chickpeas with a paper towel. Transfer to a rimmed baking sheet and drizzle with 1 Tbsp neutral oil. Toss to coat, then bake for 20 minutes, or until a bit crispy.
    A baking sheet with evenly spread roasted chickpeas on parchment paper, placed on a blue patterned tablecloth.
  • Flavor: While chickpeas are still hot, transfer them to a bowl and toss with 1 Tbsp sugar, 2 tsp cinnamon, and ¼ tsp salt.
    A glass bowl filled with seasoned chickpeas and a wooden spoon, placed on a patterned blue and white cloth.
  • 2nd Bake (optional): To help seasonings adhere to the chickpeas, I like to return them to the pan and cook for another 10 minutes. Let cook slightly before enjoying!
    A close-up of a metal spoon scooping spiced roasted chickpeas from a scattered pile.

Notes

Storage: Let cool completely, then store in an open bowl for max crispiness (closed containers can trap moisture and soften them).
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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5 Comments

  1. Scott says:

    Hello. I made these today, and they came out very good. However, only about half of the chickpeas became crispy. The other half were slightly soft.
    Any ideas why they didn’t all become crispy? Thanks.

    Reply
    1. Sarah Bond says:

      It could be that some are too close together on the pan, so instead of getting crispy from the air flowing around them, they sort of steamed each other. Next time, be sure to dry them super well and then spread them out on a pan so they all have plenty of space to breathe and get crispy!

    2. Scott says:

      Ok. Thanks.

  2. Rose says:

    Hi Sarah, I’m going to make these soon. But I wanted to let you know I made your Flourless chocolate chip chickpea blondies a few times. Everyone I shared them with loved them. Delicious. Thank You for your recipes. Rose

    Reply
    1. The Live Eat Learn Team says:

      That’s so kind of you Rose! It means a lot to me that you’re enjoying the recipes x