Sweet and Salty Crispy Roasted Chickpeas – Cheap, Easy, and Addictive

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Prior to making sweet and salty crispy roasted chickpeas (garbanzo beans), chickpeas did not entice me at snack time. I always reached for chocolate, Graham crackers, and other snacks. Silly me! I now realize that with minimal effort, sugar, oil, spices, and salt, a can of chickpeas can turn into a grazing food akin in addictiveness and crunching pleasure to popcorn.

sweet and salty roasted chickpeas on a countertop
Hop on board the chickpea choo choo (I’m picturing a train with chickpeas flying out of the engine instead of smoke) and give these a go! If you’re already along for the ride, I’d love to hear which spices you use.

Products Related to the Roasted Chickpea Recipe

This is chickpea recipe is so simple, but you do need a cookie sheet. Chicago Metallic makes my favorite cookie sheet [paid link].

You absolutely do not need a Silpat [paid link], but my life hasn’t been the same since I bought one. No more buying rolls of parchment paper or trying to scrub cookie sheets clean.

Don’t forget that chickpeas and garbanzo beans are the same thing. Your can will look something like this [paid link].

If you don’t want to take them time to make these but still want to try something similiar, you can buy pre-made chickpea snacks. This brand makes them in a variety of flavors.

Chickpea Ideas

I encourage you to eat the chickpeas hot by the handful, but save a few as cupcake toppers!

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Roasted Chickpeas
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4.34 from 6 votes

Sweet and Salty Roasted Chickpeas

I now realize that with minimal effort, some sugar, a small amount of oil, spices, and salt, a can of chickpeas can turn into a grazing food akin in addictiveness and crunching pleasure to popcorn.
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 26kcal
Author Stefani


  • 1 can 14 oz chickpeas (garbanzo beans), drained
  • 2 teaspoons olive oil
  • 1 teaspoon cinnamon or your spice s of choice
  • 1 1/2 teaspoons brown sugar
  • 1/4 teaspoon salt


  • Place chickpeas on a baking sheet lined with parchment paper or a Silpat [paid link].
  • Bake at 450 F for 30 minutes. (You didn't miss anything here. You don't oil or season them until after they are done. In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil. They are enjoyable all on their own.)
  • Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
  • Enjoy hot, or bring to room temperature and store in an air-tight container. Like popped corn, the chickpeas are never as good the next day. However, they are still quite enjoyable 3-4 days after making them.


Calories: 26kcal | Carbohydrates: 1g | Fat: 2g | Sodium: 145mg | Sugar: 1g | Calcium: 5mg
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