5-Ingredient Smokey Maple Roasted Chickpeas
The perfect sweet-salty-crunchy combo, 5-Ingredient Smokey Maple Roasted Chickpeas are simple to prepare and are just the thing for snacks, lunches, and as a topping for soups and salads.

Whoever first though of roasting chickpeas was a genius.
The roasting process transforms the soft, creamy little bean into a crunchy, portable little wonder that I just can’t get enough of.
Not only to they make a good snack, but roasted chickpeas also work perfectly as a crouton substitute on salads and soups.
Plus, the process of making them is super simple. Drain a can of chickpeas, give them a good rinse, pat them dry, and then give them a roast in a hot oven.
I’ve been loving roasting up a batch or two over the weekend to serve as a sweet-salty afternoon snack for me, and for some added protein for Elle’s lunchbox.
I swear I have the hardest time getting her to eat protein, especially at lunch. The girl would happily live completely off of fruit, vegetables, and carbs.
Luckily she loves these, and gobbles them right up. The touch of maple syrup helps to make them extra appealing, and I love that she’s getting some good plant-based protein into her day.
And, since they are naturally nut-free, they are a great option for nut-free classrooms. They’re also a lovely afternoon or after-school snack option, along with some veggies and fruit. So good!
When I make these now I just have to remind myself to make a double triple batch so there’s enough for the both of us. So grab a can or two of chickpeas and make these soon. Now, let’s make some 5-Ingredient Smokey Maple Roasted Chickpeas!

recipe & kid friendly adaptations
1 | Double the recipe if you want plenty of roasted chickpeas for snacking.
2 | If you don’t have smoked paprika, regular will work in its place.
this recipe is…
Dairy FreeGluten FreeNut FreeVeganVegetarian


5-Ingredient Smokey Maple Roasted Chickpeas
Ingredients
- 1 15- oz can chickpeas, drained, rinsed, and dried well with a clean kitchen towel
- 1 teaspoon olive or avocado oil
- 1 teaspoon maple syrup
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
Instructions
- Heat the oven to 425F.
- Add the chickpeas to a baking sheet lined with parchment or a silicone baking mat. Add the oil, maple syrup, paprika, and salt.
- Bake for 15 minutes, flip, then bake for 15-20 minutes more until lightly golden brown.
- Allow to cool completely, then serve or store, covered, for up to 3 days.
Notes
Nutrition Information:
Nutrition disclaimerThis post contains affiliate links.
Thanks for this recipe! This tasted great! But many of the chickpeas came out soft, and some burnt. Any tips on how to make them more consistent and all crispy? Thanks!
dd
Melissa, try patting the wet chickpeas down with a towel before they go in the oven, then toss them a few times during the roasting process to make sure they roast evenly.
Can’t wait to try this out yum
Hope you enjoy, Judith!
Not to be creeping on really old posts to add to my recipe repertoire but roasted chickpeas are -amazing-. You can do so many spice mixes too????
I love going back to old posts! And, yes, so many possibilities. Yay!
So delicious and easy to make!
Yay, so glad you enjoyed this one. Thanks so much for leaving a review!