Packaged snacks from the grocery? Why bother when you can be eating these sweet, crunchy and nutritious Roasted Honey Cinnamon Chickpeas!

Roasted Honey Cinnamon Chickpeas from weelicious.comPin

There are so many snack foods on the market, but how many of them are actually nutritious? The shelves of most supermarkets are overflowing with a seemingly endless amount of snack food choices, the majority of which, at best, contain a good deal of salt, sugar, hydrogenated oils and more. You can’t even completely rely on the label “organic” when it comes to packaged food. Sure, it may mean what you’re buying contains less pesticides than the non-organic alternatives, but that doesn’t mean it isn’t made with additives and a host other stuff you’d rather not be feeding your family.

These Roasted Cinnamon Honey Chickpeas are my version of healthy junk food. They’re probably not prepared the way you’re used to eating chickpeas (a.k.a. garbanzo beans), which are soft in texture once cooked and traditionally used as the basis for savory dishes like hummus, soups and stews. Instead, these are super crunchy and sweetened with a light coating of cinnamon and honey, making them even more addictive than those junky snacks you can’t pry out of your child’s hands. In fact, with only three wholesome ingredients including the protein packed chickpeas, you’d be hard pressed to find another snack food that’s this good for you.

I brought a container of them with me to Chloe’s gymnastics class last week where the kids and moms camped out afterwards for their mid-morning snack couldn’t get over the fact that they were eating beans. One mom came over to ask me, “where did you buy these”? Mission accomplished!

Photo by Maren Caruso


Roasted Honey Cinnamon Chickpeas

3.47 from 15 votes
Author: Catherine McCord
Prep Time 1 minute
Cook Time 47 minutes
Total Time 48 minutes


  • 1 15 ounce can garbanzo beans, drained and rinsed (or 2 cups cooked garbanzo beans)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon vegetable or canola oil
  • 1 tablespoon honey


  • Preheat oven to 400 F.
  • Place the beans between two paper towels and pat dry, loosening the outer skin of the beans.
  • Remove the outer skins of the beans and pat dry to remove any other excess liquid (removing the outer skin of the beans takes a few minutes, but it’s a great job for getting kids involved).
  • Whisk the cinnamon and oil in a bowl to combine, add the beans stirring to coat and place on a baking sheet.
  • Roast for 40 minutes.
  • Remove the beans from the oven, place in a bowl and toss with the honey.
  • Place the beans back into the oven and roast an additional 7 minutes.
  • Cool completely and serve.
  • * Store in a covered container on your counter for up to 2 weeks


Calories: 170kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Sodium: 320mg | Fiber: 5g | Sugar: 4g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I haven’t tried that in this recipe, but I think it would work. It might not crispy up like the honey does.

  2. […] personally have never tried Falafel, but apparently it’s pretty good. I’ve made these Roasted Chickpeas before, but I think they are more for older toddlers, like around 3. Do Chickpea Cookies sound […]

  3. Love these! I lined the sheet pan with foil and checked/turned them about every 10 min (based on another’s comments). They were perfect! Thank you!

  4. […] finally, something to snack on, that’s actually good for you! Honey-roasted chickpeas with cinnamon, anyone? They’re from one of my fave mom-bloggers, […]

  5. Once again, another winner! I haven’t tried a single recipe of yours that my kids didn’t adore. Me too, for that matter!

  6. Just made these (out of my newly purchased Weelicious cookbook) and they are seriously BLACK! Burned up little chickies! Glad I came to the website to peek at the comments… I guess I’ll try again on another night, I’m thinking 375deg might be sufficient.

  7. That is so strange! I never have a problem with them burning! Maybe make sure to coat them really well with the oil?

  8. I have tried to make this recipe several times, cutting down on the time and each time they were burned. So disappointed because they look delicious! Any suggestions?

  9. Just made these again. They do need to cook for 35-40 minutes to get crunchy, but this time I put foil down on the pan like CM did on her video. I also stirred them around every 10 minutes for 20 minutes, then every 5-8 minutes. That seemed to help a lot. Very good snack. I will definitely make them again.

  10. I just made these and they burned. I do have an oven thermometer and baked at 400 for 40 minutes. (I have your cookbook). I didn’t get to put honey on and try them.
    I would love to try this again and cut down the cooking time as they look and sound delicious.

  11. Tina – I had the same issue – mine turned out mushy,, dry and flavorless. They look so delicious; I’d love to know how to get them crispy!

  12. I’ve made these twice now and the first time was a bit of a disaster. They shrank and burnt so this time I have adjusted the cooking time to 20mins plus the 7 mins and they look more like your picture.
    Just wondered if they should be soft on the inside or crunchy? I imagined them crunchy. I also added sesame seeds to the honey and they look quite pretty.

  13. […] so many more recipes that use chick peas that I always keep these in stock. My new fave is the Honey Cinnamon Roasted Chickpeas – perfect sweet snack for a nut free school lunch. Another good use of chickpeas is this […]

  14. These are my daughter and I’s new fave snack, and perfect for her nut free lunch!! I linked these to my post “5 Pantry Must-Haves” 🙂

  15. This is my son’s favorite snack. We always have a batch made in our home.
    I love your site and have mentioned it a few times on my youtube channel. Thanks for all the great recipes!

  16. Just made these for my 2 year old who loves nuts, and they turned out perfectly! I followed the recipe exactly, and it worked for me 🙂 I agree that de-skinning the chickpeas takes a bit longer than I expected.

  17. The recipe should note that you’re going to need 2 -3 cans. One is definitely not going to last around here 🙂 Even my husband, who “hates” cinnamon loves these and has packed some for his lunch tomorrow!

  18. I LOVE chickpeas. LOVE them. And this recipe was no exception. The house smelled delicious while they were cooking, and I only wish I had cooked more! I will caution, though, that de-skining the beans takes longer than “a few minutes” (about 25) if you don’t have help. Thanks for the simple recipe!

  19. Here you say to do 40 min without the honey then 7 minutes after adding the honey. In your video you say 40 and 40 but a subtitle notes that you meant 7 without the honey and then 40 with…which is right ? Do we start with 40 and then do 7 at the end after adding honey ? Or the reverse ?

  20. […] A rainy Sunday morning + a grouchy little boy was well on its way to derailing our lazy day at home. What better way to improve attitudes that to get the kids in the kitchen? We took a few minutes to whip up one of our favorite healthy snacks — Roasted Honey Cinnamon Chick Peas. […]

  21. Coconut oil should work as well, and it will lend a different flavor. Try it and let me know your results!

  22. I can’t wait to try this yummy snack! Q: Is it possible to sub oil for coconut oil? I don’t have the other oil on hand. Thanks!

  23. […] modified the recipe from but it’s pretty simple! I suggest making a double batch… 1 cup isn’t very much! […]

  24. Just made these, sooo yummy. had to take mine out 10 minutes before the time was up because some were burning(my oven must be different) added the honey and didn’t put them back in. the kids just ate them all lol going to have to get some more.

  25. […] my inspiration for this recipe tweak (after imagining the flavor combo independently) came from Weelicious. Yes, you read this correctly, Weelicious. Say that three times […]

  26. mutual funds…

    […]Roasted Honey Cinnamon Chickpeas | Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…

  27. To take the skins off easily, just pour drained chick peas on a paper towel lined baking sheet. place another paper towel on top of peas and rub gently in circular motions, until most skins come loose and peas are more dry. Don’t worry about the remaining skins on peas.
    Discard paper towels and skins, and then proceed to toss in oil and roast.

  28. goodpcgames…

    […]Roasted Honey Cinnamon Chickpeas | Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…

  29. Yum! Just made my first batch, and I’ve already eaten most of them. I just drizzled on the oil, so I might had used less than a Tbsp. Next time I’ll probably cook an extra 5 minutes or so as some of the centers are a tiny bit soft. LOVE this recipe, except for the removal of the skins, especially if next time I plan on quadrupling.

  30. […] can take the place of the processed crackers and cheese.  This week we tried our hand at making Honey Cinnamon Chickpeas which I would rate as fairly successful.  They loved making them and liked eating them – C […]

  31. fantastic snack! but it took me FOREVER to make. i use chickpeas a lot to make hummus and i normally soak them and boil them myself – to save money. however – canned chickpeas are MUCH easier to shell. i used chickpeas that i had boiled myself and peeling them was a two hour job 🙂 i had doubled the recipe.

    ANYWAY – as far as this tasty little snack goes – i followed the recipe but added a little sea salt at the end. so good!
    thanks for this recipe.

  32. I found a great way to remove the skins: Place a textured dishtowel on a dinner plate, letting half the towel flop over the edge of the plate, onto the counter top. After THOROUGHLY draining the beans (let them sit in a colander for 10 or 15 minutes), spread them out on the half of the dish towel that is on the plate. Fold the other edge of the towel over top of the beans and leave them covered for another few minutes to soak up the remaining moisture. Next, gently rub the beans with the portion of the towel that is on top, rolling them around. This takes the skin off about half the beans. Also (and I know this sounds crazy), but it seems that older beans shed their skins more easily. I’ve made these twice now, and the first time, used a can that was still good, but was several months old. They came off super easy. The second time, I used a much newer can (same brand), and they were a little more stubborn. Either way, though, skins from thoroughly dry beans are much easier to remove. Hope that helps!

  33. I made these with 1 Tbs oil, 1/4 tsp coarse salt, and 1 tsp chili powder. yum. not really baby friendly, but hubby and I ate them up!

  34. these are so great and I’m really excited to find such a yummy alternative to roasted nuts. My son has a severe peanut allergy, so this is great! Will definitely double or maybe triple the recipe next time.

  35. i followed the recipe exactly and i had no problems. this recipe is very good! the beans do shrink so i will be doubling the recipe next time.

  36. We have been making a savory version of this for years. I have never removed the skins and mine turn out perfectly every time. I just dry, add my desired seasonings and put in a thin layer on the pan. I never use the same seasoning combination twice. We have used garlic powder, onion powder, curry, coriander, chili powder, salt, red pepper and cumin. I make sure to shake the pan about every 10 minutes and I watch them very carefully in the last half of baking, because they can burn. Some of my kids, like them super crunchy, but some don’t, so I usually remove some a few minutes early to get the crunchy outside with the smooth texture inside. We often have these for dinner with small roasted potatoes and sauteed kale. I can not wait to try this sweet version for school lunches!

  37. So, can I ask what happens if I don’t take off the skin. I’m about to make 4 cans worth and ugh! I’m dreading the de-skinning!

  38. I use my hands while they rinse in a colander and roll them between my palms and against the colander itself. About half the skins come off this way on their own. YAY! The rest I pinch between my thumb and 1st 2 fingers and they pop right out. Still a little tedious, but I don’t have to skin all of them!

  39. I made 2 seperate batches of these today. The first one was horrible! The chickpeas were popping and when I opened the oven the heating element had some attached that were on fire. They came out tasty but it is going to be a pain to clean out.

    The 2nd batch i reduced the oil to 1/2 tblsp and it still happened. Not as bad but half way through I noticed my oven was smoking. 🙁

  40. So I made them I thought perfectly after reading the whole thing including all you awesome reviewers and I roasted them for 27 min at 400. Then I coated them and roasted for 5 more minutes due to my 4yr olds impatience. She loved them even though they were not crunchy at all. The shelling took 3 people and I think it needs more honey. I am so glad I didn’t cook the chickpeyes and used canned. That is crazy effort for a snack that gets eaten so fast!! I will be cooking them longer next time and making a double batch like some recommended! Great recipe though! Very filling and nutritious which is what I’m all about!!!

  41. keep in mind that everybody’s ovens run differently….especially if you consider electric and gas. I cooked mine exactly like the directions said and they turned out perfectly. If you’re having problems, try reducing the cooking time and/or check them half way through.

  42. Total bummer – followed to a tee… not edible. Buuuurnt! So many having issues – was it really kitchen tested?

  43. Oops, I guess I need to learn to read better!

    I completely missed the part about adding the honey at the end, I just mixed it all together and stuck them in the oven. I guess I’ll just keep my eye on them…hopefully they will be ok!

  44. Thanks for the advice, everyone! I ran into some of the same issues. I’ll have to keep a better eye out. My 18 month old loves them! I can’t wait to try them savory!

  45. These burned so bad that I had to toss out 98% of them. Will decrease the cook time before/after adding the honey. The couple that I was able to eat sure tasted good. My daughter even seemed to like them. Taking some of the advice that I’m reading, I’m hoping that the next go ’round is better! Will also double the amount as “de-shelling” these is not my idea of fun!

  46. These are soo good! My three year old loves chick peas and she skinned and ate all of the skins for me! Think ill watch them a little closer next time they did get a little too crunchy! And maybe a little more honey!

  47. has anyone tried tossing it with plain ole sugar instead of honey for 2nd roasting? just curious if it still maintains the same crunchiness? thanks!

  48. ok, tried these twice.
    1st batch they were too soft.
    2nd batch, perfect!

    I realized that I didn’t de-shell them enough the first time. You really have to take the shell off every single bean!

  49. Love the idea for the savory version! I will have to try those next. I’m doing South Beach so these are great for me and for the kiddos.

    Has anyone tried this recipe without “skinning” the chickpeas? We eat them so fast I can hardly keep up with skinning the beans.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating