Why You’ll Love This Cinnamon Spice Roasted Chickpea Snack Mix

• It’s the perfect texture adventure. You get the serious crunch from the roasted chickpeas, the buttery softness from the pecans, and the light crispness from the pumpkin seeds—all in one handful.
• The flavor balance is just right. It’s not too sweet, not too spicy… it’s this beautiful dance between warm cinnamon, earthy maple, and a subtle kick of heat that keeps you coming back for more.
• It’s incredibly versatile. Honestly, you can customize this with whatever nuts or seeds you have on hand. It’s a fantastic way to clean out the pantry while creating something truly delicious.
• It makes your kitchen smell amazing. The aroma of toasting spices and roasting nuts is honestly one of the best parts of making this. It fills your whole home with a warm, cozy, and inviting scent.

Ingredients & Tools

• 2 cans (15 oz each) chickpeas, rinsed, drained, and patted very dry
• 1 cup raw pecans
• 1/2 cup raw pumpkin seeds
• 2 tablespoons olive oil or melted coconut oil
• 2 tablespoons pure maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 – 1/4 teaspoon cayenne pepper (adjust to your heat preference)
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper, freshly ground

Tools: Large rimmed baking sheet, parchment paper, a large mixing bowl, a small whisk or fork

Don’t skip the step of patting the chickpeas dry—this is the secret to getting them truly crisp instead of steaming in the oven. And using pure maple syrup instead of a refined sugar gives it a deeper, more complex sweetness that really complements the spices.

Nutrition (per serving)

• Calories: 210 kcal
• Protein: 7 g
• Fat: 12 g
• Carbohydrates: 20 g
• Fiber: 5 g

Serves: 8 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Dry those chickpeas thoroughly. I can’t stress this enough. After rinsing, spread them on a clean kitchen towel or several layers of paper towels and gently pat them until they’re completely dry. This removes the starchy film and is the single most important step for crunch.
• Play with your spice level. That 1/8 to 1/4 teaspoon range for cayenne is there for a reason. If you’re sensitive to heat, start with the smaller amount. If you love a kick, go for the full 1/4 teaspoon—it creates a lovely, slow-building warmth.
• Use a rimmed baking sheet. This isn’t just for containing the mix; the rim helps with tossing the ingredients halfway through roasting, ensuring everything gets evenly coated and cooked.
• Don’t substitute the maple syrup with a liquid sweetener that’s too thin. Agave nectar or honey can work, but they have different consistencies and burn temperatures. Maple syrup gives the best glossy, non-sticky coating for this particular spice blend.

How to Make Cinnamon Spice Roasted Chickpea Snack Mix

Serving Suggestions

Complementary Dishes

• A simple lentil soup — The earthy, savory depth of the soup is a wonderful contrast to the sweet and spicy crunch of the snack mix, making a light but complete meal.
• A sharp cheddar and apple platter — The creaminess of the cheese and the fresh, crisp sweetness of the apple slices create a perfect flavor bridge to the spiced nuts and chickpeas.
• Over a bed of Greek yogurt — Spoon this mix over some thick, plain Greek yogurt for a fantastic breakfast or snack; the cool, tangy yogurt with the crunchy, spiced topping is a dream.

Drinks

• Chai latte — The warm spices in a creamy chai are a natural echo of the cinnamon and ginger in the snack mix, creating a cozy and harmonious pairing.
• A dry hard cider — The effervescence and slight tartness of the cider cuts through the richness of the nuts and cleanses the palate beautifully between handfuls.
• Iced hibiscus tea — Its vibrant, tart, and slightly floral notes provide a refreshing counterpoint to the warm, earthy spices, making the whole snacking experience feel brighter.

Something Sweet

• Dark chocolate-dipped orange segments — The bittersweet chocolate and bright citrus are a decadent, elegant finish that complements the spice mix without overpowering it.
• Simple cardamom shortbread cookies — Buttery and fragrant, these cookies continue the spice theme in a softer, melt-in-your-mouth form, making for a lovely dessert progression.
• Vanilla bean panna cotta — The silky, cool, and simple vanilla flavor is the ultimate palate-soother after the complex spices, leaving you feeling perfectly satisfied.

Top Mistakes to Avoid

• Mistake: Not drying the chickpeas enough. This is the number one reason for a soft, chewy, or even steamed chickpea instead of a crunchy one. Any residual moisture turns to steam in the hot oven, preventing that perfect crisp texture we’re after.
• Mistake> Crowding the baking sheet. If you pile the mix on top of itself, the ingredients will steam rather than roast. They need space for the hot air to circulate and work its crisping magic. If your baking sheet seems small, it’s better to use two.
• Mistake: Skipping the mid-roast stir. Ovens have hot spots, and the edges of the pan cook faster. If you don’t stir and shuffle everything around halfway through, you’ll end up with a mix of burnt and undercooked pieces.
• Mistake> Eating it while it’s still hot. I’ve messed this up before too, because it smells so good. But the chickpeas need that cooling time to fully crisp up. If you taste one straight from the oven, it might still be a bit soft in the center.

Expert Tips

• Tip: Add a splash of tamari. For a next-level umami boost, whisk a teaspoon of tamari or soy sauce into the oil and maple syrup mixture. It adds a salty, savory depth that makes the sweet and spicy flavors even more complex and addictive.
• Tip: Customize your crunch. Feel free to swap the pecans for walnuts or almonds, and the pumpkin seeds for sunflower seeds. Just keep the total volume of add-ins roughly the same to ensure everything roasts evenly and gets properly coated.
• Tip: Revive the crunch. If your snack mix loses a bit of its crispness after a day or two (though it rarely lasts that long!), simply spread it back on a baking sheet and pop it in a 350°F oven for 5-7 minutes. It will come back to life perfectly.
• Tip: Make a double batch for gifting. This mix is so beautiful and fragrant that it makes a fantastic homemade gift. Pack it into mason jars, tie a ribbon around it, and you have a present anyone would love to receive.

FAQs

How long does this snack mix stay fresh?
Honestly, if stored in an airtight container at room temperature, it keeps its best crunch for about 5 to 7 days. The nuts and seeds have oils that can eventually go rancid, so it’s best enjoyed within a week. You’ll know it’s past its prime if it smells at all off or has a soft texture. Making it in smaller, more frequent batches is often the way to go.

Can I use canned chickpeas, or do I need to cook my own from dry?
Canned chickpeas are absolutely perfect for this recipe—they’re a huge time-saver! Just make sure you’re rinsing them thoroughly to remove the canned liquid and that you pat them incredibly dry. Cooking your own from dry is great, but it adds a significant amount of prep time for a very similar result in this application.

My chickpeas didn’t get super crunchy. What happened?
This almost always comes down to moisture. Either the chickpeas weren’t dried well enough to start, the oven temperature was a bit low, or the mix was crowded on the pan. Next time, be relentless with the towel-drying and make sure your oven is fully preheated. A little extra time in the oven can also help, but watch carefully to avoid burning the nuts.

Is there a way to make this without any sweetener?
You can, but the flavor profile will change significantly. The maple syrup helps create that caramelized glaze that binds the spices. Without it, you’ll have a more savory, spiced mix. You could try increasing the oil slightly and relying more on the salt and spices, perhaps adding a bit of smoked paprika for a different dimension.

Can I use different spices?
Absolutely! This spice blend is a wonderful starting point, but feel free to experiment. A pumpkin pie spice blend can work in a pinch, or try adding a pinch of cloves or allspice. For a savory twist, you could use smoked paprika, garlic powder, and onion powder instead of the sweet spices. The method remains the same!