Cinnamon and Date Sugar Chickpeas

June 14, 2013

Only a few more days left to enter the Bob’s Red Mill giveaway!  This is the last item, date sugar, that they sent over and I’m pretty much in love with it.  I’ve included the Rafflecopter at the bottom — get in on the action to win! I’ve been throwing date sugar into pretty much everything since it arrived.  I love the caramelly flavor that dates have, and it carries through into the sugar.  It doesn’t “melt” like normal sugar does, so when I used it to make cinnamon rolls, for example, the cinnamon and sugar mixture didn’t get ooey gooey.  They were still delicious and amazing, especially with that caramel flavor, but they didn’t have the texture I crave in a cinnamon roll.  I’ve also added it to icing and to pancakes, both were phenomenal.  But I’m not sharing any of those recipes today, I’m sharing something totally new to me.


I’ve been hearing about the wonderful texture chickpeas get when roasted for probably a few years now.  I’ve been hesitant to try them, and I’m not sure why.  Josh isn’t a big fan of chickpeas (and still wasn’t, even after this delicious recipe) so maybe I just wasn’t interested in eating a whole can by my lonesome.  Man, was I wrong.  It was hard to contain myself while taking pictures, I kept stealing 2 or 3 in between shots and knocking chickpeas all over the counter top.  We had to quickly rush out the door last night (that’s why the post is so late, sorry!), making me abandon some of these tasty little babies, and I thought about them all night long.


Chickpeas are normally kind of mushy and a little grainy, but the magical thing about roasting them is that they get crunchy, kind of like those cereals that are puff balls.  I will definitely be trying out different flavors in the future, but I’m fully in love with cinnamon and date sugar.  It’s like a low fat, healthified candy almond — perfection.


Cinnamon and Date Sugar Chickpeas
Recipe type: Dessert, Snack
Prep time: 
Cook time: 
Total time: 

Serves: 8

  • 15 oz can chickpeas
  • 2 tbsp. agave nectar (Honey or pure maple syrup would work)
  • 3 tbsp. date sugar
  • ½ tbsp. cinnamon
  • salt, to taste

  1. Preheat oven to 350 degrees F. Prepare a baking sheet with nonstick spray or parchment paper.
  2. Rinse the chickpeas well and mix with the remaining ingredients in a bowl.
  3. Spread across prepared baking sheet.
  4. Bake for about 45 minutes, until chickpeas are crunchy. Stir every 10 – 15 minutes to prevent sticking.
  5. Let cool slightly before eating, but they’re best enjoyed while still warm

Feel free to up the date sugar, cinnamon, or agave for more flavor.
I started cooking my chickpeas on parchment paper, but removed it halfway through to provide a cleaner surface and reduce sticking/burning.

Nutrition Information
Calories: 220 Fat: 3 Carbohydrates: 40 Fiber: 10 Protein: 10

I received a free package of date sugar from Bob’s Red Mill for the purpose of reviewing and an additional for the giveaway.  As always, all opinions are my own.

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    Adri Jun 18, 2013

    What a great idea! I’ve roasted chickpeas for snack food for as long as I can remember, but they are a savory affair, tossed, as they are, in olive oil and carious combinations of herbs and spices. Your sweet variation is a superb idea. Thanks! Jun 17, 2013

    Date sugar -something else I never used. I don’t think I’ve seen it at the grocery store either. I’m so intrigued. I’ve been wanting to make roasted chickpeas forever.

      Kelly Jun 17, 2013

      You could swap out for brown sugar. Brown sugar will get a little more melty and form a thicker candy shell (not a bad thing!). If your grocery store carries date sugar, it will either be near other “natural” sweeteners like agave or (like in my grocery store) in with Bob’s Red Mill flours, oats, etc.

    angelaanotherbiteplease Jun 17, 2013

    date sugar….ok had not heard of that…sounds perfect on chickpeas…and have to laugh thinking of grabbing a couple during each photo…i am so guilty of doing that too.

      Kelly Jun 17, 2013

      You could use regular sugar, too (in this recipe, I’d opt for brown sugar). I’m glad I’m not the only person nibbling in between photos!

    The Domestic Rebel Jun 16, 2013

    Okay, I just started experiencing the awesomeness that is roasting chickpeas and dude, what have I been doing for the last 22 years? They’re AWESOME. I have yet to try the sweet kind though, and these look tooooootaaaalllly amazing. Cinnamon and sugar? Yes please.

    cleaneatingveggiegirl Jun 16, 2013

    Oh my gosh, these sound amazing!! I cannot wait to make these for snacks :).

    Lucy Lopez Jun 15, 2013

    I would like to try the TVP.

    Maryann D. Jun 15, 2013

    Date sugar would be great to try

    Sara Jun 15, 2013

    I like to bake so I think the hazelnut flour sounds interesting to try.

    Joanne Jun 15, 2013

    Okay I really need to get my hands on that date sugar! Those chickpeas look and sound like the perfect snack!

    Davida @TheHealthyMaven Jun 14, 2013

    I’ve never heard of date sugar before! Sounds delicious and definitely a much better alternative to the refined stuff. Also you’re recipe looks awesome 🙂

    rebacox Jun 14, 2013

    You are killing me this week with great recipes. Also I never knew Bob had so many handy products. My section at the grocery store has a lot but I never knew about a few of the items you highlighted this week.

      Kelly Jun 14, 2013

      Thanks 🙂 Check out Bob’s Red Mill’s website, there’s SO much on there! I thought my grocery store had a huge selection until I looked on here.