Description
A cozy, crunchy, and wholesome snack that captures the warm flavors of fall. These Pumpkin Spice Roasted Chickpeas are lightly sweetened with maple syrup and infused with pumpkin pie spices, offering a guilt-free way to enjoy the season’s favorite flavor. Perfect for snacking, gifting, or topping on salads and yogurt bowls, they’re a nutritious and delicious treat that’s simple to make and irresistibly crunchy.
Ingredients
gredients
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1 can (15 ounces) chickpeas, drained and rinsed
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1 tablespoon olive oil
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2 tablespoons pure maple syrup
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1 ½ teaspoons pumpkin pie spice
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½ teaspoon cinnamon (optional)
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1 teaspoon pure vanilla extract
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Pinch of salt
Optional toppings:
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1 tablespoon brown sugar for extra sweetness
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2 tablespoons toasted coconut flakes
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2 tablespoons crushed pecans or walnuts
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
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Drain and rinse the chickpeas, then pat them completely dry using paper towels. Removing moisture ensures crispiness.
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If some chickpea skins loosen, gently rub them off with a clean towel for better texture.
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Place the dried chickpeas in a mixing bowl and toss them with olive oil until evenly coated.
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Spread the chickpeas in a single layer on the prepared baking sheet.
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Roast for 25–30 minutes, shaking or stirring halfway through to ensure even browning.
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While they roast, whisk together maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt in a small bowl.
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Once the chickpeas are golden and crisp, remove them from the oven and immediately toss them in the maple-spice mixture until fully coated.
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Return the coated chickpeas to the baking sheet and roast for another 8–10 minutes, watching carefully so the syrup caramelizes but doesn’t burn.
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Remove from the oven and allow to cool completely before eating. They’ll become crunchier as they cool.
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Store in an airtight container at room temperature for up to 5 days.
Notes
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Be sure to dry chickpeas thoroughly before roasting; moisture prevents crisping.
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Let the roasted chickpeas cool completely before storing to maintain their crunch.
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If they soften over time, re-crisp them in a 375°F oven for 5–7 minutes.
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Add a tablespoon of pumpkin puree to the maple mixture for a richer fall flavor—just ensure you roast long enough to dry them out.
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Perfect as a snack, salad topping, or healthy dessert garnish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes