Pumpkin spice roasted chickpeas are a crispy, crunchy, healthy and addicting snack loaded with irresistible flavor!
As if hummus wasn’t already amazing, this little legume can make flour, pasta, and be used in all kinds of recipes like chilis, salads, and soups! These days roasted chickpeas are one of my favorite ways to use them. They’re a quick and great snack that my whole family loves! While you’re here, you’ve got to check out my Maple Cinnamon Roasted Chickpeas and Honey Mustard Roasted Chickpeas.
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Easy Roasted Chickpeas
If you haven’t jumped on the roasted chickpea train yet, you’re going to want to join us, because you’ve been missing out! If you’re in the know, well, you know how crazy addicting these babies can be and how it’s impossible to stop eating them once you start. They’re so easy to make, they’re an incredibly healthy, crunchy, crispy, and naturally gluten-free snack that will satisfy any chip craving without all the guilt!
They’re great as a part of a trail mix or packing a snack on the go. Long car rides, camping trips, or school lunches are other ways in which these sweet and salty snacks can be enjoyed.
Chickpeas, otherwise known as garbanzo beans are readily available at your local grocery store. They come in a can for added convenience so all you’re doing is draining, rinsing, and essentially baking. The seasoning blend is made up of brown sugar and pumpkin pie spice which gives them the perfect fall flavoring. Of course, these versatile little gems can be seasoned however you’d like, from spicy to salty, to tangy and zesty, and as this recipe indicates, sweet!
Why this recipe works:
- Super healthy and loaded with protein, fiber, vitamins and minerals.
- Chickpeas are great for a vegan and vegetarian diet and are naturally gluten free.
- Quick and easy snack to take on the go.
- Flexible seasonings means there are a variety of ways to enjoy this snack.
- A healthy alternative to chips but just as addicting.
- Deliciously seasoned. Watch how quickly your kids devour them. A healthy snack win!
- Chickpeas – Can also be labeled as garbanzo beans. You can easily double this recipe for more, but I used 1 can.
- Coconut oil – A healthy oil that gives the hint of coconut flavor which is great with brown sugar as well as pumpkin spice.
- Brown sugar & pumpkin spice – A sweet and earthy blend of flavors that go hand in hand. Make your own homemade Pumpkin Pie Spice easily!
How to Make this Recipe
This recipe will come together in a couple of easy steps before the oven does all the work!
Step 1: Rinse and drain the can of chickpeas and dry them as best you can with a paper towel. The drier they are, the crunchier they will become.
Step 2: Spread chickpeas on a parchment-lined rimmed baking sheet in a single layer to make sure they have enough room in between each one for the air to circulate around them. Bake for 45 minutes, stirring every 15 minutes.
Step 3: Towards the end of the bake time, combine the oil, brown sugar, and pumpkin spice into a medium bowl. When chickpeas are done, transfer them to the bowl and stir making sure all chickpeas get coated with seasoning.
Step 4: Bake once more for 10-15 minutes. Then, remove them from the oven and allow them to cool until safe to touch.
- Cook the chickpeas in an air fryer if desired. Preheat at 400 degrees F and cook for 10 minutes in the basket.
- You can also use a dehydrator to make this recipe. Mix the uncooked chickpeas with the brown sugar mixture and cook on the lowest fruit setting for 4-6 hours, checking for crunchiness after 4 hours.
- Substitute maple syrup or honey for the brown sugar.
- If you don’t have any pumpkin spice available, go ahead and use brown sugar and cinnamon instead. A little ground ginger or nutmeg would also be a nice touch.
- Before coating the chickpeas in the brown sugar mixture, they should be crunchy from baking.
- Best enjoyed immediately. They are at their optimal crunch level right out of the oven. As time goes on, especially once stored, they will start to lose their crispy crunch.
- Use any oil of your choice like olive oil, avocado oil, etc.
- Don’t use too much oil, just enough to coat. Use your judgment.
- Use as a crunchy snack on its own or as a salad or soup topping.
- Some people have found success by adding the chickpeas to a cold oven, then allow them to continue baking while the oven cools once the bake time is up (worth trying perhaps?).
Store in an airtight container or paper bag at room temperature for 4-5 days. They can also be kept frozen for up to 1 month.
First, you want to make sure to dry chickpeas before placing them in the oven. Use a few paper towels to thoroughly remove any excess moisture from them. Secondly, you want to make sure you cook them long enough and space them evenly so they are not overcrowded.
You can! If you buy dry garbanzo beans in bulk, feel free to use them, they’ll work great. Learn how to cook dry chickpeas.
Pumpkin Spice Roasted Chickpeas
- 15 ounce can chickpeas
- 1 Tablespoon coconut oil
- 1 Tablespoon brown sugar
- 1 teaspoon pumpkin spice
- Preheat the oven to 375 degrees F.
- Rinse and drain the chickpeas and pat them dry with a paper towel.
- Line a baking sheet with parchment paper and spread the chickpeas on baking sheet.
- Bake for 45 minutes, stirring every 15 minutes, until crunchy.
- In a medium bowl, combine the oil, brown sugar, and pumpkin spice.
- Place the chickpeas into the mixture and stir until they are coated well.
- Place chickpeas back onto the lined baking sheet and bake for an additional 10-15 mins.
- Remove from oven and cool to touch.