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.
Before coating the chickpeas in the brown sugar mixture, they should be crunchy from baking.Store in an airtight container or paper bag for 4-5 days.Use as a healthy snack or a salad topping.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.