Baked cinnamon cayenne chickpeas are a perfect sweet and spicy snack. They’re crisp, light, and gluten free!
If you stuck around here for any amount of time, you know that I’m a snacker. I’ve written about this before and I feel like I’ve shared an endless number of snack and treat recipes with y’all on the blog. My quest for a new snack is never ending! I won’t be satisfied. So, I’m sharing another snack recipe with you today.
These baked cinnamon cayenne chickpeas were inspired by a recipe I saw on The Speckled Palate last week. After seeing Erin’s recipe for taco spiced chickpeas, I knew I wanted to try baked chickpeas for myself! To alter the recipe slightly, I opted the change the spices. After a bit of research, I found that the recipe to bake chickpeas is fairly similar across the board. Generally speaking, they need to be baked for a pretty long time to make sure you remove a majority of the moisture and have time to get crispy. Outside of that, the recipe is pretty open ended. The flavor combinations are endless!
I particularly like the combination of cinnamon and cayenne because of the balance they provide to each other. The sweet/spicy combination is irresistible to me. The cayenne adds just enough heat and the cinnamon cools it down just enough without getting rid of the heat completely. Plus, the chickpeas have a fabulous texture – crunchy on the outside and smooth in the middle. Sheer perfection!
These baked chickpeas have been my mid-morning snack this week. I think I’ll have to have them again next week and just change up the flavor combo!
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Baked Cinnamon Cayenne Chickpeas
- 2 cans chickpeas drained
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon cinnamon
- 1/2 teaspoon cayenne
Preheat the oven to 375 degrees. Prep a large baking sheet and set aside.
Pour the drained chickpeas into a large bowl. In a separate bowl, combine olive oil, salt, pepper, cinnamon in cayenne. Pour the mix over the chickpeas and mix thoroughly.
Pour the chickpeas onto the baking sheet. Bake for 40-45 minutes, tossing half way through, until the chickpeas are crispy.
Either serve immediately or store in an air tight container in the fridge.