Pumpkin-Spiced Roasted Chickpeas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crunchy roasted chickpeas tossed in warm pumpkin pie spices for a perfect fall snack. This American-inspired Halloween recipe (vegetarian), ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, olive oil, pumpkin pie spice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F (204°C). Pat 1 can (15 oz) drained and rinsed chickpeas dry with a clean towel to remove excess moisture.
  2. Step 2: In a medium bowl, toss the chickpeas with 1 tbsp olive oil, 1 tsp pumpkin pie spice, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1 tsp brown sugar until evenly coated.
  3. Step 3: Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
  4. Step 4: Remove from oven and let cool for 5 minutes; they will crisp up more as they cool. Serve warm or at room temperature.

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