These cinnamon toast crunch roasted chickpeas taste just like the cereal. Made with maple syrup, coconut oil and cinnamon, they’re a much healthier way to snack.
*This post was originally published on 4/7/2012. Pictures and recipe have been updated (with a new method to ensure CRISPY chickpeas every time!) and the content below has been re-written. These cinnamon toast crunch roasted chickpeas are a sweet snack you won’t be able to stop munching on, totally addicting! Watch the quick how-to video below:
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. Evidence –> this recipe for spicy cinnamon roasted chickpeas published 2 months prior.
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. Or, maybe it’s just me.
Regardless, they’re back in my life and I figured what better time to re-do this recipe a bit.
I was majorly into roasted nuts back in 2012 too – check out these spiced rosemary maple cider nuts for another throwback.
I actually made a whole tutorial post and video (click that link on the title to read that post – I’ve included the video here in this post above as well) on the method I use to roast chickpeas.
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.
In hummus? Not worth it to me – I don’t mind if there’s a little bit of texture in my hummus.
For roasted chickpeas? Worth it – those peels can sometimes enable sogginess after roasting and ain’t no one got time for that in a roasted chickpea.
Roasted = crispy and if you want crispy, you need to peel.
It’s 10 minutes of your life (seriously, I set a timer to see exactly how long peeling a 15oz. 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).
I’m telling you, it’s worth it.
My brother would flip for these. He was the cinnamon toast crunch kid, I was the lucky charms one. We were not allowed to touch each other’s cereal boxes. 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.
25 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.
I’ve also even made my own healthier version in this homemade cinnamon crunch cereal.
Thanks to maple syrup and coconut oil though you can feel a little bit better about snacking on these instead of pouring bowlfuls of cereal from a box.
Another Trick for Crispy Roasted Chickpeas
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.
Don’t skip that part either.
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.
Hope you give these a try – happy snacking!
Try out these recipes with roasted chickpeas too:
Caesar salad shrimp stuffed sweet potatoes with roasted chickpeas
Mediterranean roasted lamb – it’s a sheet pan meal with roasted chickpeas in the mix!
- 15oz. can chickpeas, drained, rinsed and thoroughly dried
- 1/2 tablespoon melted coconut oil
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- pinch sea salt
- Preheat oven to 400°F convection roast or 425°F if you don't have a convection roast setting.
- Spread chickpeas out on a dry dish towel and peel skins off. This will take about 10 minutes, it's tedious but worth it for crispy roasted chickpeas that won't get soggy!
- Spread peeled chickpeas out on a baking sheet and roast for 10 minutes, shaking the pan once so they don't stick.
- Meanwhile, whisk together coconut oil, maple syrup and vanilla in a small bowl.
- Remove chickpeas from oven pour the coconut oil mixture over top, season with the cinnamon and sea salt and toss to combine making sure all the chickpeas are evenly coated.
- Return baking sheet to the oven and roast an additional 12 minutes, tossing once half way through baking.
- Turn the oven off, open the door a few inches and let oven cool with the baking sheet still in the oven.
- Once cooled, chickpeas will be crispy and ready for snacking! Store in a paper bag to retain crispiness but there likely won't be any leftover to do so!