This roasted chickpeas recipe is an easy and delicious way to add nutrition to your toddler’s diet. These are soft roasted, to ensure they’re easy for the kids to chew, and they have a sweet-salty flavor that’s super yummy.

soft-roasted-chickpeas-on-white-plate

When my oldest daughter was 1, crunchy roasted chickpeas were all the rage. They’re usually baked until crispy, which means they can be a choking hazard for little kids, but it’s possible to tweak the method slightly to make a nutritious and super easy kids snack. This toddler snack version is a little salty, a little sweet, and it’s a nice way to change up how we’re serving beans to kids.

Usually chickpeas and beans are soft and aren’t a choking hazard, but if you are at all concerned, smash them slightly.

(You may also like Chickpea Fritters, Bean Puree, Black Bean Brownie Bites, and Chickpea Blondies.)

Ingredients you Need

To make this roasted chickpeas recipe, you’ll need to have the following ingredients on hand and ready to go.

Ingredients for soft roasted chickpeas.
  • Chickpeas: Canned or cooked from dry both work. If using canned, drain and rinse the beans before starting the recipe.
  • Oil: Canola, coconut, avocado, or another neutral oil.
  • Maple syrup: I like a little sweetness in this recipe so I add maple syrup. Agave nectar and honey also work. You can also omit sweetener if you prefer.
  • Pure vanilla extract: This adds flavor to the chickpea mixture.
  • Cinnamon: This works well with the rest of the ingredients to make a flavorful baked chickpeas snack.

TIP: You can play around with the flavors, but we like this cinnamon mixture!

Step-by-Step Instructions

Here’s a look at the process of making this easy toddler snack of roasted chickpeas. Scroll down to the bottom of this post for the full information.

Chickpeas in strainer.

Step 1. Rinse and drain the beans if using canned. This removes any excess salt and the thick liquid that the beans come in.

Chickpeas with shell removed in glass bowl.

Step 2. This step is optional but I recommend it if your toddler is very sensitive to textures: Roll the beans around in a clean kitchen towel so the skins slip off.

Chickpeas in glass bowl with spatula stirring them.

Step 3. Stir in the cinnamon, vanilla, salt, oil, and maple syrup (if using).

Chickpeas on baking pan before baking.

Step 4. Spread on a parchment-lined baking sheet and bake.

TIP: These are best served warm, though you can store them and reheat them on future days if needed.

Chickpeas on baking pan after baking.

How to Store

Honestly, this roasted chickpeas recipe is something special when served right out of the oven and cooled slightly, but you can keep leftovers in the fridge and serve them throughout the week. Just give them a quick 10 second warm up in the microwave or a few minutes in a warm oven—or eat them cold. We do both when packing leftovers for toddler snacks and toddler lunch components.

smashed roasted chickpeas

Best Tips for Success

  • Drain and rinse canned beans to remove excess salt and the thick liquid. Pat dry.
  • Roll beans around on a paper towel to remove the transparent shells if your kids are sensitive to textures.
  • Enjoy warm out of the oven as a snack or easy meal component.
  • Store leftovers in an airtight container and store in an airtight container in the fridge for 3-5 days. Warm slightly to serve.
  • Check out my best bean recipes for kids, too.

I’d love to hear your feedback on this recipe, so please comment below to share!

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roasted chickpea recipe

Soft Roasted Chickpeas with Cinnamon

This roasted chickpeas recipe is an easy and delicious way to add nutrition to your toddler’s diet. If you start with dried beans in this salty-sweet snack, make sure to cook them until they are very tender. If making these for a kiddo under one, use maple syrup instead of honey or skip the sweetener altogether.
4.91 from 61 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine American
Course Snack
Calories 122kcal
Servings 4 (about 2 cups)

Ingredients

  • 1 14.5- ounce can chickpeas rinsed, drained, and patted dry (or about 2 cups cooked dried)
  • 1 teaspoon canola or coconut oil
  • 1 teaspoon ground cinnamon
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
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Instructions

  • Preheat oven to 325 degrees F. 
  • If desired, rub the chickpeas in a clean kitchen towel to remove the skins. (You don't have to do this, but you may want to if you have a toddler who's particularly sensitive to textures.) Discard the skins.
  • Stir together all ingredients in a medium bowl. Spread on a baking sheet or baking dish and bake for 12-15 minutes. Serve warm or at room temperature, smashing beans slightly for younger eaters if desired.

Video

Notes

  • Store in an airtight container in the fridge for up to 3 days. Reheat briefly for 15 seconds in the microwave or serve cold.
  • Drain and rinse canned beans to remove excess salt and the thick liquid. Pat dry.
  • Roll beans around on a paper towel to remove the transparent shells if your kids are sensitive to textures.
  • Enjoy warm out of the oven as a snack or easy meal component.

Nutrition

Calories: 122kcal, Carbohydrates: 19g, Protein: 5g, Fat: 3g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Sodium: 451mg, Potassium: 172mg, Fiber: 5g, Sugar: 3g, Vitamin A: 18IU, Vitamin C: 0.1mg, Calcium: 49mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This recipe was first published February 2017.

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4.91 from 61 votes (46 ratings without comment)

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Comments

  1. I never post comments online. My boy is insanely picky, I give him everything, and don’t spoil him, he just won’t have anything. I made those, and he instantly turned his nose away. But then he got back to his plate, played with chickpeas, smashed couple and tried again. And again. And again. He loved them. For a mum who’s kid won’t have anything apart some breadsticks it’s a massive win. Thank you for posting this!

    1. I’m glad! I think you could freeze them just fine in an airtight container for up to 3 months. Thaw overnight in the fridge or at room temp.

  2. 5 stars
    Unfortunately my toddler is super picky and doesn’t like these. BUUUUTTTT…….MY HUSBAND AND I LOVE THEM 🙂
    (btw you’re my first ever comment on a blog…excitement explosion)

  3. 3 stars
    I’m not a fan of roasted chickpeas because I love them soft. So i dry them and put these ingredients on and eat them unroasted. And yum! I thought chickepeas wiih raw onion was delicious! Now I can eat them savoury and sweet! thank you

  4. Great recipe. My toddler absolutely loves these. I find that I don’t even need the honey – the vanilla and cinnamon are enough to give them a sweet flavor for him.

  5. 2 stars
    I followed this recipe to a T with the exception of having a 19oz can of chickpeas instead of 14.5oz. The 1/2 tsp of vanilla is WAAAY too strong for my 1 year old (even too strong for me!) even when using the same measurements for MORE chickpeas. I could not taste the cinnamon or salt either but that is probably due to the fact that I used more chickpeas. I wish it had turned out better…

    1. It’s entirely possible that there’s a range of strengths of vanilla. I appreciate your feedback!

      1. There is a massive difference between vanilla extract and vanilla essence. Since the recipe doesn’t specify which this could be why…

  6. 5 stars
    Crazy to making them for my little daughter. Great recipe healthy and less effort. I hope it can be stored. Thanks for sharing looks delicious Amy

  7. That looks yummy.Thanks for the simple instructions.I made this according to your instructions.And everyone of my family has liked it.

  8. Crazy question, but we’re having a snowy weekend and I’m out of chickpeas. Do you think white navy beans would work?

    1. I haven’t tried it so I can’t say for sure but since navy beans are pretty bland in their own they’d likely be ok!

  9. I think this is a great recipe but I used less salt (and I never worry about too much salt but these were really salty for toddlers imo)

    1. Good to know. We almost always make these with dried and cooked beans, which are super bland so they need more salt. But definitely adjusting for your preference (and beans) is the way to go!