• 400g tin of chickpeas
  • 1/2 tbsp coconut oil
  • 1 tbsp honey
  • 1/2 tsp ground cinnamon
  • 1/8 tsp nutmeg (or just a good pinch)
  • Pinch of salt

The recipe

The honey and cinnamon will satisfy any sweet cravings and the crunchiness and pinch of salt hit the spot if you’re craving crisps. Chickpeas are high in fibre and plant protein so they’ll leave you with a steady energy level. Cinnamon also helps to stabilise blood glucose levels. I like to eat these as a snack or they’re fantastic sprinkled on soups or salads.

Keep in an airtight container for up to 3 days.


  • Preheat oven to 180c (fan)
  • Rinse the chickpeas and dry well with a tea towel – this is really important if you want them to be nice and crunchy!
  • Tip them onto a baking sheet, spread them out and bake for 40 minutes (worth checking after 30 minutes and shake them around)
  • Add the coconut oil, honey, cinnamon, salt and nutmeg to a mixing bowl and mix well.
  • Take the chickpeas out of the oven and add to the mixing bowl, mix well until thoroughly coated.
  • Tip the chickpeas back onto the baking sheet, spread them out and bake for another 5-10 minutes (they seem to go from caramelized to burnt in the blink of an eye so keep checking!)
  • Leave to cool and then store in an airtight container for up to three days.