Honey Roasted Chickpeas
Canned chickpeas need to be thoroughly dried before roasting, or they'll steam instead of crisp. Spread them on a clean kitchen towel and rub gently — the more moisture you remove, the crunchier they'll get. A drizzle of honey in the last five minutes of roasting adds a sweet, glossy finish.
Snack · Gluten‑free • 35 min
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment.
- Spread chickpeas on a clean kitchen towel. Pat thoroughly dry — remove as much moisture as possible. Pick off any loose skins.
- Transfer chickpeas to the baking sheet. Drizzle with olive oil and toss to coat. Spread in a single layer.
- Roast for 20 minutes. Remove from oven, drizzle honey over the chickpeas, and sprinkle with salt, paprika, and cayenne. Toss quickly and spread back into a single layer.
- Return to oven and roast until deep golden and crunchy, 8–12 minutes more. Watch closely in the final minutes. Cool completely on the baking sheet — they crisp further as they cool.
Tips & Variations
Make Ahead
Make a double batch. Once completely cooled, they keep for up to 5 days in an airtight container at room temperature.
Storage
Store in an airtight container at room temperature for up to 5 days. Do not refrigerate — they'll soften. If they lose crunch, re-crisp in a 350°F oven for 5 minutes.
Substitutions
Maple syrup replaces honey for a vegan version. For savory chickpeas, skip the honey and use ½ teaspoon each of garlic powder and cumin. Ranch-seasoned: toss cooled chickpeas with 1 teaspoon ranch seasoning powder.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
