Honey-Chili Roasted Chickpeas Snack

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Crunchy roasted chickpeas glazed with a sticky honey and chili coating, making a sweet and spicy snack to enjoy anytime. This Mediterranean-inspired recipe (vegetarian, gluten free), ready in about 30 minutes, turns canned chickpeas, honey, olive oil into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat 1 can (15 oz) drained and rinsed chickpeas dry with a kitchen towel.
2. Step 2: In a mixing bowl, toss chickpeas with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Spread chickpeas in a single layer on a baking sheet lined with parchment paper. Roast for 20 minutes, shaking the pan halfway through, until chickpeas are golden and starting to crisp.
4. Step 4: Remove chickpeas from the oven and drizzle 2 tbsp honey over them while still hot, tossing gently to coat.
5. Step 5: Return chickpeas to the oven and roast for an additional 5 minutes until the honey glaze is sticky and caramelized. Let cool before serving.