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Honey Roasted Chickpeas

Addictively Crunchy Honey Roasted Chickpeas for Guilt-Free Snacking

A delicious recipe for Honey Roasted Chickpeas that transforms humble ingredients into a crunchy, guilt-free snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 3 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Healthy
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Roasting
  • 1 can Chickpeas Rinsed and dried thoroughly
  • 1 tablespoon Olive Oil Can substitute with avocado oil
  • 1 teaspoon Kosher Salt Adjust to taste
For the Glaze
  • 2 tablespoons Honey Can substitute with maple syrup or agave nectar for vegan option
  • 1 teaspoon Ground Ginger Can swap with cinnamon if preferred

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Bowls
  • Whisk

Method
 

How to Make Honey Roasted Chickpeas
  1. Preheat the oven to 400°F (200°C). Prepare a rimmed baking sheet by lining it with parchment paper for easy cleanup.
  2. Spread the rinsed and thoroughly dried chickpeas in a single layer on the baking sheet. Bake for 6-8 minutes until they are completely dry.
  3. Drizzle with olive oil and sprinkle with kosher salt, then toss the chickpeas to coat them evenly. Spread back out in a single layer.
  4. Roast for 18-20 minutes, stirring halfway through, until they turn golden brown and crunchy.
  5. Prepare the honey glaze by whisking honey and ground ginger together in a bowl until combined and smooth.
  6. Drizzle the ginger honey over the roasted chickpeas and stir to coat them well. Spread out on the baking sheet again.
  7. Return to the oven for another 6-8 minutes until the honey is caramelized and the chickpeas are crunchy.
  8. Optional: Turn off the oven and let the chickpeas sit for an additional 2-4 minutes for extra crunch.
  9. Sprinkle with flaky salt before enjoying or storing them for later.

Notes

These honey roasted chickpeas are excellent as a snack, salad topping, or on their own. Explore different spices for flavor variations.