Preheat your oven to 400°F (200°C), ensuring the rack is centered.

Drain and rinse a 15-ounce can of chickpeas, then pat thoroughly dry with paper towels.

In a large bowl, coat chickpeas with olive oil, honey, cinnamon, and a pinch of salt until evenly glazed.

Spread the coated chickpeas in a single layer on a parchment-lined baking sheet.

Bake at 400°F for 25–30 minutes, stirring once halfway through, until golden brown.

Let roasted chickpeas cool slightly, then spoon into small paper cups or mini muffin liners.

Sprinkle with sea salt flakes or chopped nuts for extra texture.