Maple Roasted Chickpeas

  • Prep Time : 5m
  • Cook Time : 45m
  • Ready In : 50m

These chickpeas are so addictive — they’re crunchy and sweet and an amazing snack for the person who doesn’t want to eat chocolate or chips. They are a topper for my Slow Cooker Butternut Squash soup. Find the recipe here.


  • 1-15 oz can chickpeas
  • 1 Tbsp canola oil
  • 1 ½ Tbsp maple syrup
  • 1 Tbsp brown sugar
  • ¼ tsp ground cinnamon
  • 1/8 tsp salt


Step 1

Preheat oven to 375 degrees.

Step 2

Rinse and drain chickpeas.

Step 3

Pat dry and remove skins by rolling them on a towel.

Step 4

In a medium bowl, combine canola oil, maple syrup, brown sugar, cinnamon and salt.

Step 5

Place chickpeas in the bowl and toss until chickpeas are well-coated.

Step 6

Place coated chickpeas on a large parchment-lined baking sheet and bake for 45 minutes, stirring every 15 minutes or so.

Step 7

Remove from oven when chickpeas are crunchy.

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