Crispy Pumpkin Spice Chickpeas
A crunchy, spiced snack packed with protein and fiber, Pumpkin Spice Roasted Chickpeas are the ultimate healthy treat for fall-inspired flavor. Sweet, warm, and satisfying, they’re easy to prepare and perfect for snacking or topping salads.
Equipment
- 1 Baking sheet
- 1 sheet parchment paper
- 1 medium mixing bowl
- Measuring spoons (1 tsp, 1 tbsp)
- Paper towels
Ingredients
- 15 ounces canned chickpeas rinsed and drained
- 1 tablespoon coconut oil
- 1 tablespoon brown sugar
- 1 teaspoon pumpkin spice
Instructions
- Preheat the Oven: Preheating for Even Roasting – Begin by setting your oven to 375°F (190°C). Preheating ensures that the chickpeas start cooking immediately and roast evenly, which is key to achieving that perfect crispy texture. While the oven warms, you can start preparing your chickpeas and ingredients to save time.
- Prepare the Chickpeas: Rinsing and Drying – Open the can of chickpeas and pour them into a colander.Rinse thoroughly under cold running water to remove excess sodium and the canning liquid. After rinsing, pat the chickpeas completely dry using paper towels. Drying is crucial because moisture prevents the chickpeas from crisping properly in the oven. For best results, gently roll them in the paper towel to remove as much water as possible.
- Arrange Chickpeas on Baking Sheet: Creating Space for Crispiness – Line a baking sheet with parchment paper to prevent sticking and allow easy cleanup. Spread the chickpeas in a single, even layer, making sure they’re not overcrowded. Overlapping chickpeas can result in uneven roasting and soggy spots. Giving them space ensures each chickpea gets perfectly crispy on all sides.
- Initial Roasting: Start Roasting for Crunch – Place the baking sheet in the preheated oven. Bake for 45 minutes, stirring the chickpeas every 15 minutes to encourage even browning. This initial roasting step is essential to develop the base crunch before adding the pumpkin spice coating. During this time, the chickpeas will slightly dry out and firm up, preparing them for the flavorful topping.
- Prepare the Pumpkin Spice Coating: Mixing the Flavorful Blend – While the chickpeas roast, combine 1 tablespoon coconut oil, 1 tablespoon brown sugar, and 1 teaspoon pumpkin spice in a medium mixing bowl. Stir until smooth and well combined. The coconut oil helps the spices and sugar stick to the chickpeas, while the brown sugar adds a touch of caramelized sweetness, and pumpkin spice brings the warm, seasonal flavor.
- Coat the Chickpeas: Evenly Tossing for Flavor – Once the chickpeas are crisp from the first roast, remove them from the oven and transfer them into the bowl with the spice mixture. Gently stir or toss until every chickpea is evenly coated. The coating should adhere well but not soak the chickpeas, ensuring the crunch remains intact.
- Final Roasting: Caramelizing the Flavor – Spread the coated chickpeas back onto the parchment-lined baking sheet in a single layer. Return them to the oven and bake for an additional 10–15 minutes. This final roast caramelizes the brown sugar and infuses the pumpkin spice flavor deeply into each chickpea. Keep an eye on them to prevent burning and stir halfway if necessary.
- Cool and Serve: Achieving Perfect Crunch – Remove the chickpeas from the oven and allow them to cool completely on the baking sheet. Cooling not only prevents burns but also helps the chickpeas firm up to a satisfying crunch. Once cooled, serve immediately as a healthy snack, use as a topping for salads or grain bowls, or store in an airtight container for later.
Notes
- Ensure chickpeas are thoroughly dried after rinsing to achieve maximum crunch.
- Stirring during roasting prevents uneven browning and helps every chickpea crisp evenly.
- Adjust pumpkin spice levels to taste; increase for a more pronounced fall flavor.
- Can be used as a salad topping, snack, or mixed into grain bowls.
- Store in an airtight container at room temperature for up to 5 days to maintain crispness.
- For a dehydrator option, cook on the lowest fruit setting for 4–6 hours, checking for crunchiness after 4 hours.
