Chickpeas, honey, cinnamon, nutmeg, olive oil, and sugar come together to make a crispy, sweet snack that’s weirdly impossible to stop eating.
So this started because I didn’t want to do the dishes. Or, more accurately, I didn’t want to make more dishes. It was a Tuesday. One of those bland, low-energy ones where your brain feels like it’s buffering all day. I needed a snack—something sweet but not too sweet, crunchy but not chips. You know what I mean?
I opened the pantry. There they were. Two sad-looking cans of chickpeas I’d bought weeks ago because I read somewhere that I should be eating more legumes. They were gathering dust next to a bottle of honey that had solidified into sugar lava. And I thought… what if?
What if I roasted these little guys and covered them in cinnamon and honey? Would that be weird? Would they taste like cinnamon toast? Or like sad, dry hummus? I had no idea. But I was hungry enough to find out.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
And honestly? I was shocked. They were good. Like, where-have-you-been-all-my-life good. I stood over the counter eating them straight off the tray while texting my sister a picture with “DUDE. MAKE THESE NOW.” in all caps.
That’s how these honey cinnamon crispy chickpeas became my emergency snack recipe. They’ve saved me from worse decisions many times since.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Honey Cinnamon Crispy Chickpeas Recipe?
Because these crispy chickpeas are sneaky-good. They’re sweet, they’re crunchy, and they feel like a treat without being a full-on sugar bomb. I’ve made these for road trips, school snacks, and yes—once, for a brunch where I pretended they were part of some wellness plan. No one questioned it because they’re that good.
They check so many boxes:
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Gluten-free without even trying
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Affordable (canned chickpeas are, what, a dollar?)
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Satisfying without being heavy
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Customizable—like, throw in nutmeg or cayenne and you’ve got a whole new vibe
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And maybe best of all? They feel a tiny bit like you’re eating candied popcorn. But… chickpeas.
Which I know sounds ridiculous. But stick with me.
Ingredient Notes:
Let’s talk through what’s happening here because it’s simple stuff—but each thing matters.
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Chickpeas: I use canned because I’m lazy and I like convenience. But if you’re the “soak and cook from scratch” type, you’ll get even crispier results. Just dry them really, really well.
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Cinnamon + Nutmeg: Cinnamon’s the star. Nutmeg’s the subtle sidekick that makes you go, “What’s that?” in a good way.
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Sugar: Regular granulated sugar is perfect. It gives just enough crunch and helps everything caramelize.
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Olive Oil: Keeps it from drying out. Adds flavor. Helps the spices cling.
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Honey: This is the finishing move. Don’t roast with it—it’ll burn. Toss it on after and it melts right in, sticky and sweet and just… yes.
How To Make Honey Cinnamon Crispy Chickpeas?
Step 1: Dry. Like, really dry.
Drain and rinse your chickpeas, then get out your most absorbent kitchen towel. Roll them around. Pat them down. Some of the skins might peel off—that’s okay. Honestly, I just leave them on. It’s rustic. The drier they are, the crispier they’ll get.
Step 2: Spice ‘em up.
In a small bowl, mix your olive oil, cinnamon, nutmeg, and sugar. Stir it until it smells like holiday cookies. Toss the chickpeas in until they’re coated and glistening.
Step 3: Bake.
Spread the chickpeas out on a rimmed baking sheet—no stacking, just one cozy layer. Roast at 375°F for 35–40 minutes, shaking the pan every 10–15 minutes. Don’t walk too far away—chickpeas go from perfect to burnt way faster than you’d think. I learned that the smoky way.
Step 4: Add the honey.
Here’s the trick: toss them in honey while they’re still hot. Not warm. Hot. The heat helps the honey melt and coat everything evenly. Stir fast, then spread them back out on the pan to cool and crisp up.
Want To Save This Recipe?
Storage Options:
Once they’re cooled (like, really cooled), store them in an airtight jar or container at room temp. They stay crisp for a couple days—after that, they get chewy, but not in a bad way. I’ve never had them last longer than three days anyway because, well… I eat them.
If they lose crunch? Pop them in a 350°F oven for about 5–10 minutes and they’ll bounce back.
Variations and Substitutions:
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Maple syrup instead of honey? Go for it. It’s richer and vegan-friendly.
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Brown sugar instead of white? Yep. Slightly deeper flavor.
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Add a pinch of cayenne or chili powder. Sweet heat is chef’s kiss.
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Pumpkin pie spice instead of cinnamon. Let your fall flag fly.
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Skip the sweet stuff entirely and go savory. Think smoked paprika, garlic powder, sea salt. Totally different snack, still amazing.
What to Serve with Honey Cinnamon Crispy Chickpeas?
Besides standing over the tray eating them with your fingers like a gremlin? So glad you asked.
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Yogurt bowls. Sweet crunch on top of creamy? Always a yes.
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Trail mix. Nuts, dried cranberries, these chickpeas = snack jackpot.
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Salads. Trust me. Toss a few on top.
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Smoothie bowls. Adds texture. Also makes you feel like you have your life together.
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Movie night. Way more satisfying than popcorn. And probably louder, if we’re honest.
Frequently Asked Questions:
Do I have to dry them that well?
Yep. I’ve tried skipping it. They come out soft and sad. Drying is key.
Can I use flavored honey?
Oh totally. Try lavender honey or orange blossom for a twist.
Do I really want to add nutmeg?
It’s not mandatory, but yes. It makes them taste like fall in a good way.
So yeah… that’s how Honey Cinnamon Crispy Chickpeas went from “weird Pinterest idea” to must-make weekly snack at my place. They’re warm, sweet, crunchy, and oddly comforting. And they take less than an hour. Which is faster than most delivery apps can get to me.
If you give them a shot, I’d love to know—did you go full maple syrup rebel? Add cayenne? Eat the whole batch before anyone else got a taste? (No judgment.)
I’m all ears, and maybe still licking cinnamon off my fingers.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Honey Cinnamon Crispy Chickpeas
Ingredients
- 2 15 oz cans of chickpeas , or approximately 4 cups cooked chickpeas
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons granulated sugar
- 4 teaspoons olive oil
- 2 tablespoons honey
Instructions
Preheat the Oven
- Begin by preheating your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or use it as is.
Prepare the Chickpeas
- Drain and thoroughly rinse the chickpeas under cold running water using a colander. Using a clean kitchen towel or paper towels, gently pat the chickpeas completely dry. Removing as much moisture as possible is essential for proper crisping.
Season the Chickpeas
- In a mixing bowl, whisk together the olive oil, cinnamon, nutmeg, and granulated sugar until fully combined. Add the dried chickpeas and toss well until they are evenly coated with the mixture.
Bake the Chickpeas
- Spread the seasoned chickpeas in a single layer across the prepared baking sheet. Roast them in the preheated oven for 35 to 40 minutes, shaking the pan occasionally to ensure even browning. Begin testing for desired crunchiness around the 30-minute mark to avoid overcooking.
Add the Honey Coating
- Once roasted and still hot, transfer the chickpeas to a mixing bowl and immediately drizzle with honey. Toss until evenly coated, then return the chickpeas to the baking sheet and allow them to cool and dry thoroughly.
Cool and Store
- Once the chickpeas have cooled completely, store them in an airtight container at room temperature. Best consumed within 3 days for optimal texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
