Roasted Chickpeas Two Ways

Prep time: 10 mins

Cook Time: 30-40 minutes
 Yield: serves 4 - 1/4 cup servings


1 15 oz. can chickpeas (look for Eden Organic Brand – BPA free) or 2 cups cooked chickpeas 1 Tbsp extra virgin olive oil (or melted coconut oil – especially for the sweet ones)

 1 tsp cumin

1/2 tsp coriander

1/2 tsp paprika (smoked variety is delicious)

1/2 tsp salt

Maple Cinnamon:
 2 Tbsp maple syrup

1 tsp cinnamon

1/4 tsp salt (I use Himalayan pink salt)


1. Preheat the oven to 400. Line a baking sheet with parchment paper.

2. Rinse chickpeas and dry as thoroughly as possible (for maximum crunch). I like to gently rub them between two clean kitchen towels. Remove any skins that have been loosened.

3. Place the chickpeas on the parchment lined baking sheet.

4. In a small bowl combine oil and spiced or sweet ingredients.

5. Drizzle over chickpeas and toss to fully combine.

6. Place them in the oven for 30-40 minutes, shaking the sheet about halfway through to allow for even browning. Start checking for doneness after 30 minutes – you want them crunchy, but not burnt.

7. Remove from the oven and allow to cool completely before serving. Enjoy!

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