Cinnamon Sugar Chickpeas

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Cinnamon sugar chickpeas are a sweet, crunchy snack filled with warm cinnamon spice. Chickpeas are dry roasted before adding oil and coating with cinnamon sugar.

Prep Time5

Cook Time55

Total Time1

Course: Appetizer, Side Dish, Snack

Cuisine: American

Diet: Gluten Free, Vegan

Servings: (½ cup each)

Calories: 132kcal

Author: Sarah Pilley

Ingredients

3 cups chickpeas (2) 15-ounces cans
2 tablespoons canola oil
2 tablespoons white granulated sugar
1 tablespoons ground cinnamon
¼ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 400°F. Place a clean baking sheet inside to preheat at the same time.
Rinse and drain 3 cups chickpeas. Place chickpeas on a clean dish towel to dry off any excess water.
Place the chickpeas directly onto the preheated baking sheet. Dry roast the chickpeas at 400°F for 15 minutes.
Remove the chickpeas from the oven. Add 2 tablespoons canola oil. Mix to thoroughly coat all of the chickpeas.
Roast the chickpeas for an additional 25 to 30 minutes, or until they are crispy. Shaking the tray after 15 minutes.
While the chickpeas bake, whisk together 2 tablespoons white granulated sugar, 1 tablespoons ground cinnamon, and ¼ teaspoon salt in a small bowl.
Once the chickpeas are roasted, remove them from the oven and sprinkle the cinnamon sugar mixture over top. Shake the baking sheet to coat all sides of the chickpeas.
Turn off the oven and return the cinnamon sugar coated chickpeas to the oven one last time to cool for 10 minutes as the oven cools down. Leave the door slightly cracked.

Notes

Storage: Crispy churro chickpeas are best enjoyed right away (as is the case for all roasted chickpeas). They will lose their crunchiness if you let them sit but they will still taste delicious. If needed, keep them in an airtight container in the fridge. I would recommend cutting the recipe in half over storing leftovers.

Nutrition