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Honey Roasted Chickpea Recipe

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One of my goals this year is to push myself outside my comfort zone more. That’s why, when I was invited to participate in the Crazy Ingredient Challenge, I cheerfully accepted. Every month the group votes on two random ingredients and we each have to come up with a recipe that uses both. This month’s ingredients are chickpeas and honey. I’ve been seeing savory roasted chickpea recipes all over Pinterest and I love this snack idea! So, I decided to come up with a sweet version. Today I’m sharing the honey roasted chickpea recipe I created. To be fair, I adapted my recipe from several others I found online. Turns out I wasn’t the first person to have this idea!

honey roasted chickpeas in a glass jar on a brown table with title text reading Honey Roasted Chickpeas

Changes I Made To The Chickpea Recipes I Found

I ended up changing quite a bit from the recipes I found online because I wanted both sweet AND salty. Plus, I wanted to leverage the health benefits of swapping chickpeas for nuts (less fat and fewer calories) so I omitted the oil found in most other recipes and used Splenda in lieu of sugar. The end result was a crunchy, delectable snack that satisfies any craving with a lot less guilt than I have when I eat several handfuls of honey roasted peanuts or an entire bag of kettle corn.

Honey Roasted Chickpea Recipe

📋 Recipe

Honey Roasted Chickpea

Corinne Schmitt
This makes such a great snack!
5 from 3 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Snack
Cuisine American
Servings 2
Calories 236 kcal


  • 1 15 oz. can chickpeas aka garbanzo beans
  • 1 teaspoon cinnamon
  • 1 teaspoon Splenda or sugar, if you prefer
  • 1 teaspoon sea salt
  • 1 tbs honey


  • Preheat oven to 375°F.
  • Rinse and strain chickpeas to remove the starch. Then pat dry with a paper towel.
  • In a small bowl or quart-sized zip seal plastic bag, combine cinnamon, Splenda, and salt. Add chickpeas and mix well until all of the chickpeas are coated in seasoning.
  • Spread chickpeas evenly on an ungreased baking sheet.
  • Bake at 375°F for 30-35 minutes.
  • Remove from oven and immediately place chickpeas in a small bowl. Drizzle honey over chickpeas and mix well until they are all coated with honey.
  • Spray baking sheet with non-stick cooking spray.
  • Return to baking sheet and bake an additional 5-10 minutes to desired consistency.


Calories: 236kcalCarbohydrates: 41gProtein: 11gFat: 4gSaturated Fat: 1gSodium: 1794mgPotassium: 327mgFiber: 11gSugar: 9gVitamin A: 34IUCalcium: 92mgIron: 3mg
Tried this recipe?Let us know how it was!

Did You Know Chickpeas Are Inexpensive?

Not only are these honey roasted chickpeas a delicious, low-fat, low-calorie alternative to honey roasted nuts, they’re way cheaper too! The chickpeas are less than $1/can and you use only small amounts of the other ingredients (which you probably already keep on hand).

Honey Roasted Chickpeas in an open glass jar on a brown table

Other Honey Roasted Chickpea Recipes

I hope you enjoyed my honey roasted chickpea recipe! Check out all the other clever ways the challenge participants combined honey and chickpeas:

10 thoughts on “Honey Roasted Chickpea Recipe”

  1. Pingback: Trail Mix No Bake Energy Bites
  2. This sounds really good! I’ve never thought about roasting chickpeas before. I will have to add this to my healthy snack recipes I want to try. I pinned it for you and will be sharing on my FB page sometime soon.

  3. Welcome to the group! And nice recipe – looks familiar. 😉 I didn’t put salt on mine though, good call!

  4. Gotta love a low fat high protein snack. And I am partial to the sweet and salty combo.

  5. I love tossing chickpeas with some olive oil and spices before roasting, but I have never thought to do something sweet like this! I must give it a try!!

  6. I admit I never would have thought of combining these 2 ingredients, but you’ve convinced me to give your recipe a try. I’ve been looking for healthier snack options.

    • LOL. Me neither. I was amazed at how creative some of the recipes were! Slightly terrified at what mystery ingredients will pop up next month and how I’ll manage to pair them.

  7. I love roasted chick peas, sweet or savory/salty.

5 from 3 votes (3 ratings without comment)

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