Pumpkin Spiced Crispy Chickpeas
These pumpkin spiced crispy chickpeas will hit the spot when you’re craving a sweet, crunchy snack.
A few years ago, I tried some store bought crunchy chickpeas for the first time. They were delicious, so satisfying, and such a great snack for on the go. However, that price tag was hard to justify in order to keep them as a weekly snack.
Not to mention, I could go through almost a whole bag in one day. A 5 oz bag was nearly $5!
To some, that might be worth the convenience of them already being made, but the truth is that they take almost no effort at all to make at home yourself. If you make these crispy chickpeas from scratch, it comes out to be only less than $1 for 15 oz.
Chickpeas are not only extremely budget friendly, they are so nutritious. These legumes are packed with fiber and protein, making them a satiating choice of plant-based protein that will keep you full longer. They also have a low glycemic index, meaning that your body is able to digest them slowly.
I love eating these crispy chickpeas this way as a sweet and fall-inspired snack, but there are so many other flavor routes you could take with these. The options are endless! You could make curry-spiced chickpeas, ranch style chickpeas, or you could keep it super simple and just flavor them with some salt.
Storage:
After your chickpeas have cooled, store them in a glass jar with the lid just slightly loose to keep them crispy longer. They will last in the pantry for 4-5 days.
Note: They might loose crispiness as the days go on, and if this happens you can pop them back into the oven for about 10 minutes to refresh the crunchiness!
Pumpkin Spiced Crispy Chickpeas
prep time: 5 mins
cook time: 35 mins
total time: 40 mins
INGREDIENTS
1 15 oz can chickpeas (garbanzo beans)
heaping tbsp brown sugar
1/2 tsp pumpkin spice
1 tablespoon melted oil (I used coconut)
INSTRUCTIONS
Preheat oven to 400º F
Drain and rinse can of chickpeas, then pour them in between 2 paper towels and roll them around to both dry them off and remove some of the skins.
Pour chickpeas onto a baking sheet and coat with oil.
Bake for 30 mins, making sure to shake the pan every 10 mins.
Remove chickpeas from the oven and toss with half of the brown sugar pumpkin spice mixture. Return to the oven for another 5 minutes.
Remove chickpeas from the oven and toss with the remaining brown sugar pumpkin spice mixture. Cool & enjoy!
