Description
Crunchy Chickpeas Spice pumpkinpie roasted chickpeas fast easy rec for savory proteinpacked bites Craveworthy highprotein bite in minutes
Ingredients
Scale
- 2 cups cooked chickpeas, drained and pat-dried thoroughly
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon pure maple syrup (or agave for vegan)
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon fine salt
- Pinch cayenne pepper (optional)
- Optional finishing toppings: flaky sea salt, sesame seeds, or hemp seeds
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
- Rinse and thoroughly pat dry the chickpeas. Any remaining moisture can steam rather than crisp them.
- In a large bowl, whisk together olive oil, maple syrup, pumpkin pie spice, salt, and cayenne if using.
- Fold in the dried chickpeas and toss until every bean is evenly coated with the warm, fragrant mix.
- Spread in a single layer on the prepared sheet, giving each bean space to crisp. Roast for 25–30 minutes, shaking the sheet halfway for even browning.
- When edges turn deep golden and the centers look dry, remove from oven and let cool on the pan for 5–10 minutes. They’ll become crisper as they cool.
- Finish with a light sprinkle of flaky salt or a handful of toppings if desired. Enjoy warm or at room temperature for the best crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Oven roasting
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 210 calories
- Sugar: 4.5 g
- Fat: 3.5 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 7.5 g
Keywords: pumpkin pie spice, roasted chickpeas, fall snack, vegan, gluten-free, crispy chickpeas, snack
