Spicy Honey Roasted Chickpeas

Carrots and Cake, Nita Sharda

Seasoned and roasted to perfection!

As you can likely tell from the few posts I’ve had since the birth of this blog, I’m a HUGE proponent of sourcing plant based foods as a source of protein. Where do I begin? Beans, legumes, lentils and nuts are packed with protein and heart healthy nutrients to keep your ticker in top shape!

This particular recipe for roasted chickpeas is ridiculously easy and incredibly tasty. What more do you want out of a recipe,  like really? If you’re new to beans, you can purchase them dry and boil until tender. Inspect your dried chickpeas before cooking, throwing out those that are shriveled or have broken skin. You might find some pebbles or twigs which can be discarded. For every cup of chickpeas, soak with 3 cups water. Chickpeas need to be soaked for at least four hours or preferably for 8 hours. To keep things easy, soak them overnight. Throw out the soaking water by putting chickpeas into a strainer and rinsing them well. This washes away the carbohydrates and sugars that cause gas. For more information on chickpeas, check out this article from Eat Right Ontario.

Or, you can easily find canned versions. If you’re going this route, be sure to rinse them thoroughly. Either way, ensure you allow enough time for the chickpeas to completely dry out, otherwise they may not roast nicely for this recipe.

I typically stash these in an airtight container in the fridge and nibble on the chickpeas a little bit at a time. Another way to enjoy this recipe is by tossing them onto a salad. They offer an added “kick” to any salad and a pretty awesome crunch.

5.0 from 1 reviews
Spicy Honey Roasted Chickpeas
Prep time
Cook time
Total time
  • 1 28oz can chickpeas
  • 2 Tbsp canola oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp garlic powder
  • Pinch of black pepper
  • 1 Tbsp honey (or agave nectar)
  1. Preheat oven to 350 degrees.
  2. Drain, rinse and dry the chickpeas. You can also use a salad spinner to help them dry a bit faster.
  3. Mix the cumin, paprika, garlic powder and black pepper into the oil. Stir honey into this mixture.
  4. Toss this dressing onto the chickpeas until evenly coated.
  5. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes. Check up on your chickpeas every 10 minutes and roll them around with a spatula.
  6. And, enjoy!


Carrots and Cake, Nita ShardaCarrots and Cake, Nita Sharda

            – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda


  1. Janet Putnam says

    This looks so good! How many cups of dry chickpeas do I soak to end up with the 28 ounces required for the recipe?

  2. Mariana says

    Thank you for telling us how to prepare dry chickpeas! I have some and no one could tell me how to cook them. Apparently everybody uses the canned versión in their dishes.

  3. Catherine says

    I made these tonight but had to pull them out early as the coating on them started to burn. They still tasted great but not that crispy and they did not look pretty like yours. I made sure to dry them and made sure to stir them every 10min in the oven. I pulled them out at 28 min as they were starting to go black.

    • nshardansharda says

      Hi Catherine – thanks for sharing. I think the important thing with this recipe is the temperature time really tends to vary from oven to oven. A good trick might be to lower the temperature and keep a watchful eye. I know when I cook it at my mum place, she has a gas oven and I run the risk of burning it more often. Thanks for visiting!

    • nshardansharda says

      Hi! I usually keep on the counter in an airtight container for 2 days, then off to the fridge for a few more days. After that I’ll always pop them into the freezer to save for a later date.


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