Pumpkin Spice Chickpeas: a healthy snack featuring fall flavors

Pumpkin Spiced ChickpeasRoasted chickpeas got me through many a night of munchy-madness.  So when I saw this recipe for Pumpkin Spice Chickpeas I ran to my kitchen to fire up the oven.   This recipe is by Melissa King of My Whole Food Life.   It’s a little sweet, crunchy treat.  Be forewarned you won’t be able to eat just one!

Pumpkin Spice Roasted Chickpeas
Recipe Type: Snacks
Author: Melissa King
Prep time:
Cook time:
Total time:
Ingredients
  • 1 can or 1 1/2 cups of cooked chickpeas
  • 1/3 cup canned pumpkin puree
  • 2-3 tablespoons real maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • Salt to taste
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the chickpeas in a bowl. (If your chickpeas are canned, rinse and drain.
  3. In a small bowl combined the pumpkin, maple syrup, spices and salt. Stir well.
  4. Poor the pumpkin spice mixture over the chickpeas and mix until the beans are well coated.
  5. Spread the chickpeas on a parchment-lined baking sheet.
  6. Bake for 60 minutes stopping about every 15 minutes to shake the chickpeas to turn them for even cooking.
  7. Melissa’s tip if you don’t eat them all at once, store them in a sealed container with a little rice at the bottom to absorb any excess moisture and keep the chickpeas crunchy.

The whole pumpkin spice mania really struck me a couple of years ago.  I love a good flavored coffee still, but I got a little carried away by the warm spice notes of any good pumpkin recipe.  Pumpkin Spiced Chickpeas is really a way to honor those sweet nut recipes that surround the fall months without all the calories.

Nutritionally these are an amazing snack bargain.  The entire recipe probably feeds 6 people.  Each service of 2.5 ounces (approximately 40 chickpeas) has 16.5 grams of protein, 4 grams of fat and 272 calories.  For my Weight Watcher friends it totals only 4 points.

Just as a side note as we enter into those holiday season sales — Pumpkin Spice Chickpeas is incredibly budget friendly.  The recipe weighs in at just $1.89 and uses mostly items you already have in your pantry.

My favorite way to use any roasted chickpea — these included — is to combined them with a salad or use them to top off other vegetables.   Use your pumpkin spice chickpeas as a topping for a sweet potato to add protein and make it a complete meal.  Toss these toasted chickpeas with roasted butternut squash, spinach greens, and a mustard vinaigrette for a fall warm lunch salad.   Yummy!

 

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