These sweet and spicy roasted chickpeas are a crunchy, flavorful snack — a satisfying mix of sweetness and heat that works great on its own or as a topping for salads.

Why You’ll Love This Recipe

I love how simple this recipe is — just a few everyday ingredients and minimal prep for a snack that delivers a lot of flavor. The combination of sweet (from honey or maple syrup) and spicy (from cayenne and smoked paprika) gives a nice contrast in every bite. And once roasted, the chickpeas become golden and crunchy, making them addictive whether I’m snacking while watching a movie, sharing with friends, or sprinkling over a salad.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 (15-oz / ~400 g) can chickpeas, drained, rinsed and dried
1 tablespoon olive oil
2 tablespoons honey or maple syrup (or brown sugar if preferred)
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper (adjust to taste)
¼ teaspoon salt

Directions

Preheat the oven to 200 °C (about 400 °F).
Drain and rinse the chickpeas well. Spread them on a clean towel or paper towels and pat them dry thoroughly — the drier they are, the crunchier they’ll become.
In a mixing bowl, toss the dried chickpeas with the olive oil, honey (or maple syrup/brown sugar), smoked paprika, cayenne pepper, and salt until they are evenly coated.
Spread the seasoned chickpeas in an even layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for about 25–30 minutes, stirring halfway through, until the chickpeas are golden brown and crunchy.
Remove from the oven and let them cool slightly — they crisp up even more as they cool.

Servings and timing

Serves: about 4 servings
Prep time: ~10 minutes
Cook time: ~25–30 minutes

Storage/Reheating

I store leftover chickpeas in an airtight container at room temperature — they stay crunchy for up to a week. If they lose their crispiness, I refresh them by placing them back in the oven at 175 °C (about 350 °F) for a few minutes until they crisp up again.

FAQs

How long do the roasted chickpeas stay crunchy?

Stored in an airtight container at room temperature, they stay crunchy for up to a week. After that, they might lose some crispness.

Can I use dried chickpeas instead of canned?

Yes — you can cook dried chickpeas ahead of time, then drain, dry, and roast them the same way. Just make sure they are completely dry before seasoning and roasting.

Can I adjust the level of heat and sweetness?

Absolutely. I often vary the amount of cayenne pepper for more or less heat, and I switch between honey, maple syrup, or brown sugar depending on how sweet I want them.

What if I don’t have smoked paprika?

You can substitute regular paprika, or try other spices like cumin, chili powder, or even a pinch of cinnamon for a different flavor twist.

Can I use an air fryer instead of an oven?

Yes — the process is similar: toss the chickpeas with oil and seasonings, then air-fry at around 200 °C (400 °F) until crispy. Just watch them closely — air fryers may crisp them faster than a regular oven.

Conclusion

I find this sweet and spicy roasted chickpeas recipe to be a simple, wholesome, and highly customizable snack. It’s perfect when I crave something crunchy and flavorful — whether for snacking, sharing, or adding a bit of crunch to salads or meals. I hope I get as hooked on them as you will.