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These Crunchy Cinnamon Sugar Chickpeas are the snack you didn’t know you needed — roasted until crispy, then tossed in a maple-vanilla coating and dusted with sweet cinnamon sugar. The result is completely irresistible. Crunchy, sweet, warmly spiced, and totally satisfying in the best possible way.
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Here’s the key to making them perfectly every time: the cinnamon sugar goes on AFTER roasting, not before. Adding sugar to chickpeas at the start of a 40-minute roast would burn it — so we roast the chickpeas plain first until they’re beautifully crispy, then toss them in the sweet coating off the heat. This method gives you chickpeas that are crunchy all the way through with a gorgeous, lightly caramelized
coating that clings to every single one.
With 4,300+ shares this is one of the most loved snack recipes on Veggie Inspired — and once you make them you’ll understand exactly why.
Why you’ll love this recipe
- Just 7 ingredients
- Completely vegan and gluten-free
- Endlessly versatile — snack on them, top yogurt bowls, add to trail mix
- Much better than store-bought
- Kid-approved — sweet and crunchy is always a winner
- Great for parties, lunchboxes, and after-school snacking
Ingredients you need
Ingredient notes and substitutions
- Chickpeas ~ Canned chickpeas work perfectly here and are what I use most often for convenience. Two 15-ounce cans gives you about 3 cups of cooked chickpeas. You can also cook chickpeas from scratch — see my Vegan Chickpea Recipes post for stovetop, slow cooker, and Instant Pot instructions.
- Oil ~ I tested this recipe both with and without oil — the chickpeas were tasty either way, but the texture was far superior with just a little drizzle of oil. Just 2 teaspoons for the whole batch is all you need to get them really crispy. A neutral-flavored oil like grapeseed or canola is best so it doesn’t compete with the cinnamon sugar flavor.
- Maple syrup ~ Pure maple syrup is my go-to liquid sweetener. Its purpose here is really just to help the cinnamon sugar mixture adhere to the chickpeas. Agave works as a substitute, or even a tiny extra drizzle of oil if you prefer.
- Vanilla extract ~ Pure vanilla extract adds a warm, subtle depth that complements the cinnamon.
- Sugar ~ Organic cane sugar gives the best flavor and results here. Coconut sugar or brown sugar can be substituted — both work well but will give a slightly different (still delicious!) flavor. I don’t recommend powdered sugar as it won’t give the same satisfying coating.
- Cinnamon ~ Use 1½ teaspoons for a nicely spiced result or go up to 2 teaspoons if you really love cinnamon.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Rinse the canned chickpeas with cold water well to remove any excess starch and sodium.
- Step 2: Drain them really well then transfer to a plate lined with paper towels or a clean kitchen cloth.
- Step 3: Pat them until completely dry.
- Step 4: After patting them dry, you may notice the skins of the chickpeas starting to come off. Remove any loose skins as they may burn when roasting, but it’s not necessary to take the skins off of every one.
- Step 5: Drizzle the chickpeas with oil and mix well. Pour them out on a parchment lined rimmed baking sheet in one even layer and roast at until crisp, stirring every 10 to 15 minutes to prevent burning.
- Step 6: Once crisp, transfer the crunchy chickpeas to a bowl and add the maple syrup and vanilla extract; mix well.
- Step 7: Add the cinnamon, sugar, and salt to the bowl of roasted chickpeas.
- Step 8: Mix well until thoroughly coated.
Place back on the baking sheet in one even layer, place the baking sheet on a wire cooling rack on the counter, and let cool completely. For even crispier results, you can place the baking sheet back in the oven (turned off!), crack the door of the oven a bit, and let them cool completely.
Variations
Make them spicier: Add a pinch of cayenne or chili powder to the cinnamon sugar mixture for a sweet-and-spicy kick that’s surprisingly addictive.
Add more spice: A pinch of cardamom or nutmeg alongside the cinnamon adds a warm, festive depth.
Make it savory instead: Not in the mood for sweet? My Garlic Herb Seasoned Roasted Chickpeas uses the same roasting technique with bold savory seasonings instead.
Pro tips and tricks
Dry them really, really well. This cannot be overstated. Moisture is the enemy of crunch. The drier your chickpeas before roasting, the crispier the result.
Remove loose skins. They’re very thin and will burn before the chickpeas finish roasting. Any skins that are already coming off should be removed — but don’t stress about removing every last one.
Use a little oil. Just 2 teaspoons makes a significant difference in the final texture. Don’t skip it.
Give them space. Spread in a single even layer with space between each chickpea. Crowding the pan causes steaming rather than roasting.
Stir every 10-15 minutes. This ensures even browning and prevents any from burning on the bottom.
Add the cinnamon sugar off the heat. Never add sugar to the chickpeas before roasting — it will burn. Always add it after the chickpeas come out of the oven.
Let them cool completely. They continue to crisp up as they cool — don’t judge the final texture straight out of the oven.
Use the turned-off oven trick. For the absolute crunchiest result, return the coated chickpeas to the turned-off oven with the door cracked and let them cool in there. The residual heat does incredible things.
Storage
These Cinnamon Sugar Chickpeas are best eaten the day you make them when they’re at peak crunchiness.
Counter: Store completely cooled chickpeas in a paper lunch bag or an airtight glass jar on the counter for 2-3 days. They will soften slightly over time but still taste great.
Important storage notes:
- Do not store in plastic — even airtight plastic containers or bags trap moisture and will make them soft. Glass or paper only.
- Do not refrigerate — the moisture in the fridge will make them lose their crunch quickly.
- Refresh them: If they’ve softened after a day or two, spread them on a baking sheet and pop them in a 350°F oven for 5-10 minutes to crisp back up.
FAQs
The most common culprit is moisture. Make sure you’re drying the chickpeas really thoroughly before roasting — this is the single most important step. Also make sure you’re not crowding the pan, you’re using a little oil, and you’re letting them cool completely before eating (they crisp up further as they cool).
Yes — canned chickpeas are what I use most often! Just drain and rinse them very well under cold water, then dry them thoroughly before roasting.
You don’t need to remove all the skins — just any that are already loose and coming off on their own. Loose skins are very thin and can burn during the long roasting time. Skins that are still firmly attached to the chickpea are fine to leave on.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Crunchy Cinnamon Sugar Chickpeas
Recommended Equipment
Ingredients
- 2 cans (15 ounces each) chickpeas or 3 cups cooked chickpeas
- 2 teaspoons neutral flavored oil like grapeseed or canola
- 1 tablespoon pure maple syrup
- ½ teaspoon pure vanilla extract
- 2 tablespoons organic cane sugar
- 1 ½-2 teaspoons ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment and set aside.
- Drain and rinse the chickpeas really well under cold water. Transfer them to a paper towel or clean kitchen cloth lined plate. Pat the chickpeas completely dry! You may need to change out the paper towels or cloth if they get too wet and dry the chickpeas again.
- Remove any loose chickpea skins as they may burn in the oven. It is not necessary to remove the skins that are still firmly attached to the chickpeas.
- Transfer the chickpeas to a clean bowl and drizzle with the oil. Pour them out onto the prepared baking sheet and roast for 40 to 45 minutes until crunchy, stirring every 10 to 15 minutes to prevent burning. Check them more often towards the end of the roasting time as they can go from crisp to burnt quickly.
- Once they are sufficiently crunchy, transfer them back to the bowl and drizzle with maple syrup and vanilla. Toss to coat evenly. Then add the cinnamon, sugar, and salt and mix well.
- Pour them back out onto the baking sheet in one even layer to continue to cool completely. To get extra crunchy chickpeas, turn the oven off and put them back in the oven with the door ajar and let them continue to cool in there.
- These are best eaten on the day you make them.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
James S.
I feel I may have overcooked mine a tad and I don’t know when I was supposed to add the salt but they’re tasty little guys with lots of flavour, fiber, and protein! Now that I know this recipe works (the air fryer recipe I used previously was terrible) I’m gonna get two cans next time and make a full batch. 😊🍴Yum!
Jenn Sebestyen
I’m so glad you enjoyed them! I just fixed the instructions to include the salt…sorry about that oversight. Thank you so much for your comment and feedback. Enjoy!
Shawna
It doesn’t state measurements of maple syrup, vanilla, cinnamon and sugar.
Jenn Sebestyen
The measurements are all listed. Scroll down to the recipe card or simply hit the Jump to Recipe button at the top of the post. Enjoy!
Shawna
Great thank you!
Jenn Sebestyen
I’m so glad you love them!