Roasted Chickpeas (2 Ways) Recipe

Name: Roasted Chickpeas (2 Ways)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Canola Oil; 1 can (15 Oz. Size) Chickpeas; 1 teaspoon Cavender's Greek Seasoning; 1/2 teaspoons Cayenne Pepper; 1/2 teaspoons Paprika; 1/2 teaspoons Sea Salt; 1 Tablespoon Canola Oil; 1 can (15 Oz. Size) Chickpeas; 2 teaspoons Ground Cinnamon; 1 Tablespoon Granulated Sugar; 1 Tablespoon Honey; 1 teaspoon Vanilla

Servings: persons

1 Tablespoon Canola Oil
1 can (15 Oz. Size) Chickpeas
1 teaspoon Cavender's Greek Seasoning
1/2 teaspoons Cayenne Pepper
1/2 teaspoons Paprika
1/2 teaspoons Sea Salt
1 Tablespoon Canola Oil
1 can (15 Oz. Size) Chickpeas
2 teaspoons Ground Cinnamon
1 Tablespoon Granulated Sugar
1 Tablespoon Honey
1 teaspoon Vanilla

1
Preheat oven to 450 degrees F.
2
Drain chickpeas and rinse under cold water until the water runs clear.
3
Spread out on a layer of paper towels and dry thoroughly.
4
Remove skins if you wish; I didnt remove them all, just any loose ones.
5
Line two rimmed baking sheet with parchment paper and spray liberally with nonstick cooking spray.
6
For the spicy chickpeas:
7
In a medium bowl, combine oil, chickpeas, Greek seasoning, cayenne pepper, paprika, and salt.
8
Toss until chickpeas are fully coated.
9
For the sweet chickpeas:
10
In a medium bowl, combine oil, chickpeas, cinnamon, sugar, honey and vanilla.
11
Toss until chickpeas are fully coated.
12
Place chickpea mixtures on separate baking sheets and spread in a single layer.
13
Bake for 4555 minutes.
14
Toss every 15 minutes to ensure even cooking.
15
Chickpeas are ready when they are golden brown and crispy.
16
Transfer to paper towels and let cool slightly.
17
Store chickpeas in an airtight container.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tablespoon Canola Oil, 1 can (15 Oz. Size) Chickpeas, 1 teaspoon Cavender's Greek Seasoning, 1/2 teaspoons Cayenne Pepper, and more.

Yes, Roasted Chickpeas (2 Ways) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chickpeas (2 Ways)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions