Cinnamon Chickpea Crispies

Chickpea Cinnamon Crispies

I wanted to share this recipe with you for Cinnamon Chickpea Crispies that I learned about on the Dr. Fuhrman section of the Dr. Oz show this week. The recipe featured on the show was for Italian Chickpea Popcorn, but I made a slightly different version.

I started with one can of garbanzo beans (also called chickpeas) that I drained, rinsed and put in a medium bowl. I then poured some coconut oil over them along with some cinnamon and dried herbs:

Cinnamon Chickpea Crispies from Carrie on Living |

I then poured them onto a baking sheet and cooked them for 45 minutes at 350 degrees:

Cinnamon Chickpea Crispies from Carrie on Living |

“Popcorn” is a pretty good description of the final product, they get really crunchy and delicate. I decided to call my version Cinnamon Chickpea Crispies.

A pinnable image:

Chickpea Cinnamon Crispies for a healthy, vegan snack or salad topper. This recipe is gluten-free and uses just a bit of coconut oil.

Here is the recipe:

Cinnamon Chickpea Crispies
Cinnamon Chickpea Crispies
Serves: 2
  • 1 (15-ounce) can of garbanzo beans or 1½ cups, drained and rinsed
  • 1 tablespoon coconut oil (liquified)
  • ½ teaspoon cinnamon
  • ¼ teaspoon garlic powder
  • 1 teaspoon no-salt seasoning
  • ¼ teaspoon salt
  1. Preheat oven to 350 degrees.
  2. Combine garbanzo beans, coconut oil, cinnamon, garlic powder and no-salt seasoning in a medium bowl and stir to combine.
  3. Pour onto a baking sheet and bake for 45 minutes, stirring once during cooking. Sprinkle with salt when finished and serve hot or at room temperature.

I will be making these again!

Cinnamon Chickpea Crispies for a delicious treat

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  1. Gina says

    Carrie, the Cinnamon Chickpea Crispies look awesome and I might just make these tonight since I have a batch of freshly cooked chickpeas I made just last night. I make a similar item using chickpeas that I coat in jerk seasoning. I don’t use any oil and they come out great. I just make my chickpeas (or use canned if I’m out of raw) and after I drain/rinse them, I toss them on a baking sheet, sprinkle liberally with jerk seasoning and then use my hand to roll them around to coat them. The leftover water on them from rinsing makes the jerk seasoning stick to them and then I roast them at 375 for about 1 hour to 90 minutes, checking them about every 20 minutes and shaking the pan to get the chickpeas to roll around and loosen from each other and from the bottom of the pan. I LOVE them as a snack and I also use them as croutons in my salads. SO good! Thanks for the cinnamon idea…I’m definitely going to try making these! Have an awesome weekend!

    • says

      Hi Gina! Thanks for the heads up that the oil is not a necessity. I wasn’t sure. I noticed you cook them at a hotter temp and for longer than I did…do they get burned at all? Have a great weekend, too!!! 🙂

      • Gina says

        I burned them once, but that’s why I check them about every 20 minutes and shake the pan a few times. Sometimes I spin the pan around in the oven too, just to get even browning all the way around each edge of the pan. Mine do get a little browner than the ones in your picture, and I would venture to say the temperature you used along with the oil allows them to get crunchy faster. With mine, I cook them longer to dry the moisture out of them. Hope that helps! I’ve just experimented until I found the right length of time for that temperature and as long as I’m checking them, I just take them out as soon as I think they’ve hit that lovely golden brown color and crunch! 🙂

        • says

          Hi Gena, I bet you’re right, mine cooked faster because of the oil. I’m glad you pointed that out, otherwise I might have been disappointed trying them without oil. I am definitely going to try it that way next time, though. Thanks for the awesome tip!!!

  2. says

    I am excited to watch these clips of Dr. Fuhrman. I was inspired to read his book because of you and I love his entire philosophy on food – particularly around eating fat from whole food sources rather than using oils. It is always interesting to me the way the media spins veganism. BTW I love these chickpeas! I’ve made some roasted ones before, but I will have to try it with the addition of cinnamon. Yum! 🙂

    • says

      Thanks Sonnet! I hope these clips don’t tarnish your image of Dr. F; his message was so skewed on this show. Let me know what you think…

  3. says

    I couldn’t agree more about focusing on prevention. There is so much emphasis placed on treatments and medications, wish there was equally as much time, effort and money placed on preventing diseases and living a healthy lifestyle.

    • says

      Hi NutriWife! Agreed; our world would be a much different place if even a fraction of the money and effort spent on disease management was devoted to prevention. I am fearful about the future health of our country and the world!

    • says

      Hi Cheryl! No-salt seasoning is the generic name for a mixture of dried herbs and spices that has no salt added to it. I buy one at Costco called “Organic No-Salt Seasoning,” but other versions are widely available. I add it to all types of dishes without having to worry about any added salt.


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